The name says it all.  This granola is super delicious.  No sugar added and crisped with extra virgin olive oil. Laced with sweet spices, fancy Italian Bronte pistachios and almonds.  Coconut flakes and orange zest round out this oat filled wonder.

 

A note on the cooking time:

Many at home granola recipes require very short cooking times. This is a two hour commitment, but the slow and low method is worth it.  You don't have to stir constantly, just every 30 minutes or 15 if you are walking by the oven.  Alternating the temperatures between 250F and 300F ensures evaporation and crisping without the burn of bitter granola.

 

A note on the dried fruit:

Add the dried fruit in the last 30 minutes. Why?  If you add the apricots in the beginning they will become tough and not what I call delicious. If you add them after cooking the moisture left in the dried apricot always makes the granola soft.  

A note on the luxury nuts:

Bronte pistachios are super green, super delicious and imported.  You can sub for regular pistachios that are just as delicious, just slightly larger, a bit crunchier in their texture and without that coconut essence that make the pistachio power of Bronte so unique.  The almonds used are Marcona.  Imported from Spain, Marcona almonds are more buttery than their California cousins.  Any type of blanched almond can be substituted.  The coconut is dried, unsweetened and flaked.  I love flaked coconut, however shredded unsweetened coconut will also work well.

Online Nut Resource

Luxury Granola

500 grams Old Fashioned Oats (thick cut) *Bob's Red Mill is great

150 grams Extra Virgin Olive Oil

150 grams Medjool Dates, pitted

Zest of 2 Oranges

175 grams Orange Juice (about two large navel oranges)

3/4 tsp Star Anise, Ground

1/2 tsp Nutmeg, freshly grated

1 tsp Cinnamon, ground

2 tsp Sea Salt

125 grams Bronte Sicilian Pistachios, raw

150 grams Blanched Italian Almonds

75 grams Unsweetened Coconut Flakes

165 grams Turkish Apricots, diced

1. Zest 1 orange in bottom of mixing bowl. 

2. In a container that you can use an immersion stick blender, combine dates, olive oil, orange juice, spices and salt.  Buzz until pureed.

3. Place puree in bowl and add oatmeal. Toss to combine.

4. Add pistachios, almonds and coconut.

5. Spreak mixutre in a roasted pan brushed with olive oil.

6. Bake 250F for 30 minutes. Stir.

7. Increase oven to 300F for 30 minutes. Stir.

8. Drop oven to 250F for 30 minutes. Stir.

9. Stir in diced apricots and bake at 300F for 20-30 minutes.

10. Remove from oven and zest second orange on top. Toss to combine and allow to cool. Store in an airtight container.

 

Enjoy on yogurt, as an oatmeal topping, on top of fresh berries or with Wild Rose Almond Milk made from your extra blanched almonds.

 

Wild Rose Almond Milk

1 handful of blanched almonds (1/3 cup)

16 ounces cold water

1/2 tsp Wild Rosewater

1/4 tsp Vanilla Bean Paste.

1. Blend in Vitamix on high for 1 minute.

2. I do not strain this milk as the imported almonds break down well.