Honey & Olive Granola with Pistachios & Apricots

This granola recipe is a perfect January treat!


  • 3/4 Cup Extra Thick Rolled Oats
  • 3/4 Cup Pumpkin Seeds
  • 3 Tablespoons Packed Light Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Ground Ginger
  • 1/2 Cup Honey
  • 1 Cup Dried Apricots, Quartered
  • 1 Cup Shelled Pistachios
  • 1 Cup Unsweetened Coconut Flakes
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Ground Cardamom
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/4 Cup Water


  • Preheat the oven to 300 F, and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the oats, nuts, pumpkin seeds, coconut flakes, sugar, salt, and spices.  Stir in the olive oil, and mix well.
  • In a small saucepan, heat the honey and water until smooth.  Remove from heat and stir into the oat mixture.  Mix well.  Spread the mixture evenly onto the baking sheet
  • Place in the oven and bake for 35-45 minutes or until a deep golden color.  Be sure to stir the granola every 10 minutes, also rotating the pan, so that it bakes evenly.
  • Remove from the oven.  Ensure that no clumps have formed.  If clumps have formed, break them up with a knife.  Let cool.
  • Once the granola is at room temperature, mix in the dried apricots and place in jars.
  • Enjoy!
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Olive Oil Granola & Photography from www.loveandoliveoil.com


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