Olive Oil Granola with Dried Fruits and Pistachios

My dear friends, I don’t know what you’re planning for Easter, but if your plans are even a little  bit similar to mine, you will need something light to recover after a several days of feast. I’ve already collected several magical recipes and the madness of Easter cooking will start tomorrow. This year for the first time I’ll have a chance to taste a vegan version of Easter dishes and as I used to see it as a mix of eggs and meat, it will be interesting.

Granola isn’t a new subject on this blog, as it’s a perfect breakfast option. Today I present something a little bit different, because not only with the mixture of an oil and honey, but also you need to bake it for 8 hours!

You will need:

• 3 ½ cups rolled oats
• 1 cup shredded coconut
• ½ cup shelled pistachios
• ½ cup sesame seeds
• ½ cup chopped, dried fruits (raisins, plumps, figs, whatever you like)
• 1 tsp sea salt
• 1 tsp cinnamon
• ½ tsp ground ginger
• ½ cup extra virgin olive oil
• ½ cup honey (or maple syrup)

Preheat an oven to 75°C if you have 8 hours to bake it, but if not, to 150°C.

In a large bowl mix oats through ginger.

In a small saucepan, over a very small heat, warm the olive oil with the honey. Remember to stir, so it will combine. The next step will be to pour it over the oats. Mix everything well, so all the oats are covered with the liquid. Cover two baking trays with a paper and spread the granola evenly over the two pans.

Bake for 8 hours in 75°C or 30-40 minutes int 150°C. Remember to check on it from time to time. 

When your granola is ready add the remaining ingredients. I like the coconuts baked (I prefer this taste), so you can heat it in the oven for about 7 minutes in 75°C. Just remember to look at it, as coconuts like to burn very fast 😉

Enjoy, Marta

Source: Healthy green kitchen