Tasty Tuesday: Olive Oil Granola with Dried Apricots and Pistachios

Here's another recipe passed down to me by my friend Anna courtesy the NY Times.  This recipe is crunchy, flavorful, and delicious.  Definently one I will make over, and over again.

Olive Oil Granola with Dried Apricots and Pistachios

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried apricots
Fresh ricotta, for serving (optional)
Fresh berries, for serving (optional).
1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Yield: About 9 cups.