Ollie's Granola

This granola is inspired by the flavors we enjoyed on a recent trip to Turkiye, where pistachios and dates were abundant and one of our regular snack options.

This granola comes together quickly if your pistachios are already shelled. Feel free to double the recipe and put the extra in an air-tight container in the freezer. Just be sure to use a second baking pan to ensure proper browning and crisping in the oven.

Ollie’s Granola

Yield: about 6 cups 

Ingredients

3 cups rolled oats

1 cup shelled lightly salted pistachios

1 cup unsweetened coconut chips

1 tsp salt

2 T sugar

1/3 cup honey

grated zest of one orange

1/2 tsp cardamom

1/2 tsp cinnamon

3 T extra virgin olive oil

3 T coconut oil

1 cup snipped dates

Optional: flaky salt for sprinkling

Directions

Heat oven to 300 degrees. Line a large rimmed baking pan with parchment; set aside.

In a large bowl, mix together the oats, pistachios, coconut, and salt.

In a small saucepan set over low heat or in a microwaveable 4 cup measure, warm the sugar, honey and olive oil until the sugar has just dissolved, then remove from heat. Stir well with a rubber spatula. Add zest, cardamom and cinnamon; stir well.

Pour the liquid mixture over the mixture of oats, stir and fold the ingredients, making sure to coat the dry ingredients well.

Spread granola over the baking pan to an even layer. Bake until dry and lightly golden, 40 - 50 minutes, stirring granola a few times along the way. The mixture should be golden brown and very fragrant.

Remove granola from oven, and scatter dates over the oat mixture. Sprinkle flaky salt, if desired. Do not mix or stir if you like large clumps or granola. Allow to cool to room temperature before transferring to an air-tight storage container.

Serve with yogurt or milk and fruit. Enjoy!