Today I had a now-rare opportunity to visit my old life. A meeting on a high-up floor of a downtown law firm with views across the city. A conference table, a catered lunch, a laptop open in front of me, moving through bullet points on an agenda. I was there for a good cause, a volunteer gig for an organization I love, and with some right smart and good-hearted women, but still…I was glad to leave. I miss a some things about working (adult conversation! feeling competent! having a secretary!), and I will be glad to do it again when the time is right. But today I just wanted to get home, snuggle my family, and make granola.
The NY Times article that accompanied this recipe was the first I ever read about making granola with olive oil. The article is dated 2009 so, yeah, I’ve been meaning to try it for a while. I made another olive oil granola recently that I loved, and this one was great as well. This is a sweet granola, and you can reduce the sugar a bit if you like, but I think it’s pretty great stirred into a bowl of yogurt as is.Olive Oil Granola with Pistachios and Dried Apricots: In a big bowl, mix 4 c. rolled oats with 1 1/2 c. shelled pistachios, 1 c. pepitas, 1 tsp. kosher salt, 1/2 tsp. cinnamon and 1 tsp. cardamom. In a separate bowl, combine 3/4 c. maple syrup, 1/2 c. brown sugar, and 1/2 c. olive oil. Whisk well to incorporate the brown sugar, then combine the wet and dry ingredients. Spread onto two rimmed baking sheets and bake at 350 in the top and bottom thirds of the oven. Every 10 minutes, stir the granola and switch the pans, until the granola is brown and toasty, about 45 minutes. Stir in chopped dried apricots and cool.