- 3 c. rolled oats (not quick cooking)
- 1 c. pistachios, shelled
- 3/4 c. coconut
- 1/4 c. butter
- 1/4 c. honey
- 1/4 c. sweetened condensed milk
- 1/2 tsp. cinnamon
- Pinch of cardamom
- 1/4 tsp. salt
- 1 c. dried apricots, diced medium
My current breakfast fixation is Greek yogurt with honey and granola. There’s a lot to love about this combo: you’ve got the Greek yogurt, which is crazy high in protein and low in fat – it’s also so thick and creamy that if you squint your eyes and hold your mouth just right, you can imagine you’re eating frozen custard for breakfast. I’m partial to the plain kind, so I can sweeten it to my own taste buds’ liking. Then you’ve got the honey, adding a wonderful layer of sticky sweetness, which is perfectly thick and syrupy. Then, of course, there’s the granola, with its crunchy, satisfying bite. I’m telling you, it’s hard to go wrong.
While store-bought granola is fine and dandy, there’s nothing quite like homemade granola, perfectly tweaked to suit your tastebuds. For my granola, I used pistachios, shredded coconut, sesame seeds and dried apricots – a perfect mix of textures and sweet and salty flavors. I tossed them around with some rolled oats, and a wonderfully sticky combination of melted butter, honey and sweetened condensed milk, delicately flavored with cinnamon and cardamom. This, of course, is only the tip of the iceberg for granola combinations and add-ins – as I always say, use what you like and get creative!
For the full granola love experience, head on over to the Fayetteville Flyer.
Preheat the oven to 300°. In a large bowl, combine the oats, pistachios and coconut, tossing to combine.
In a small saucepan, combine the butter, honey, sweetened condensed milk, cinnamon and cardamom, and heat over medium heat until the butter melts, about 2 minutes. Pour the butter mixture over the oat mixture and toss well to coat the granola evenly.
Transfer the mixture to a rimmed baking sheet and spread into an even layer. Bake until the oats are golden, 30-35 minutes, stirring every 10 minutes. Allow to cool completely on the sheet, placed in a wire rack. Once cooled, stir in the apricots. Store in an airtight container at room temperature for up to 3 weeks.