Granola and yoghurt, classic duo. But this time, I made granola with pistachios, golden raisons and Turkish Apricots. The colors are so vibrant that the green and deep orange look like glittering gemstones tucked between browned oats and coconut flakes.
Granola is so simple! To be honest, I didn’t really uses precise measurements but if you’re a measurement kind of person, I estimated the amounts below. This is manly my mother’s recipe, adapted.
Unlike the yoghurt, this can be made in an hour. As you will see, I made it in bulk so if you want to cut the recipe in half you’ll still have 4ish cups of granola.
Preheat oven to 325º and lightly oil a large (9×16) baking dish. The bigger the pan, the less time it will take the granola to brown, as they have more space.
Begin by shelling and roughly chopping pistachios. They don’t have to be finely ground, halved is about right. I love the color of pistachios, the bright green on the inside and the spot of dark purple on the outside. Needless to say, I couldnt help overindulging on the pictures. Husking does take some time, however.
In a large mixing bowl, combine the oats, honey, oil, coconut, almond extract, wheat germ. Mix with a wooden spoon until the honey and oil evenly coat the oats. Press the clumps with the back of a spoon to break up. Add more honey if the oats look too dry, they shouldn’t be wet, but instead they should glisten faintly.
Pour into pan and spread evenly. Put in oven in the middle rack and set timer for 20 min. After 20 minutes, remove and stir, making sure to dig from the bottom to prevent sticking. Set in oven for another 20 minutes, and repeat process. Mine took around an hour but just cook until the granola is browned and golden, and not dark and burnt.
Roughly chop apricots. Doing so will make it easier to eat, but the gooey inside also sticks to the coconut and oats, creating little balls of dried fruit.
When you are satisfied with the baking time, remove from heat and let cool, giving another few stirs to prevent sticking. Add the fruit and stir. This isn’t the super-sweet, cluster granola, so don’t be disappointed! If you want a bit more clusters, add more honey half-way through and don’t over-stir.
Enjoy with Homemade “Horchata” Yoghurt!
7 cups of oats
1/2 cup canola oil
3/4 cup honey
2 tbsp. wheat germ
1 1/2 tsp. almond extract
1 cup pistachios, roughly chopped
1/4 cup shredded coconut
1 cup raisons
1/2 — 3/4 apricots, roughly chopped