Easy Sheet Pan Granola
Granola seems to be one of those foods that’s hard to figure out: Is it healthy? Kind of healthy? I fall in the school of thought that it’s not-so-healthy when you eat it out, but it can be far better when you make it yourself.
This is my take on Ottolenghi’s granola, which I have long been obsessed with. Bonus: it lasts about two weeks, takes less than 30 minutes to make, and takes very well to tweaks!
- 2 cups rolled oats
- 1/4 cup maple syrup
- 1/4 cup coconut oil
- 1/2 cup raw, unsalted pumpkin seeds
- 1/4 cup unsweetened coconut flakes, plus a pinch for garnish
- 1/2 cup raw, unsalted pistachios
- 1/2 cup dried apricots, roughly chopped
Heat the oven to 325 degrees F. Set the rack in the center of the oven. Combine all of the ingredients on a sheet pan except for the pistachios and dried apricots. Mix together until all ingredients are coated in oil and syrup and have a glossy sheen to them. Spread out in a thin, even layer on the pan. Bake in oven for 15 minutes. Use a wooden spoon to move the oats around to avoid burning, taking note of the pieces at the edges as they brown more quickly. Stir in the pistachios Bake for another 8 to 10 minutes or until oats are a golden brown color. Let cool and then mix in the apricots and finish with a pinch of coconut flakes.