Luxury granola recipe

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The name says it all. Start your day with the best and set the tone for the rest to follow. No refined sugar added, crisped with extra virgin olive oil, laced with sweet spices and coconut flakes, kicked up with citrus zest, and made hearty with fancy Sicilian pistachios and almonds, nothing is overlooked. Use the granola on its own for a perfect bowl of energizing carbohydrates and healthy fats. Keep it around for a snack or as a topping on smoothie bowls or your Tahini Banana Bee Toast.

  • Yield: 12 to 15 Servings


  • Olive oil for pan
  • 2 orange zest
  • ¾ cup (180 ml) fresh orange juice (from about 2 large navel oranges)
  • ¾ cup (150 g) Medjool dates, pited
  • ¾ cup (160 ml) extra virgin olive oil
  • 2 teapsoons Maldon sea salt flakes
  • 1 teaspoon Ceylon ground cinnamon
  • ¾ teaspoon ground star anise, plus more for garnish
  • ½ teaspoon freshly grated nutmeg, plus more for garnish
  • 5 cups (500 g) thick-cut old-fashioned oats (Bob's Red Mill is great)
  • 1¼ cups (150 g) unsalted blanched Italian or Marcona almonds
  • 1 cup (125 g) raw Sicilian pistachios
  • 1 cup (75 g) unsweetened large flake coconut
  • 1½ cups (165 g) unsulfured Turkish apricots, diced
How to Make It
  1. Preheat the oven to 250°F (120°C) convection. Prepare a half sheet pan with a thin layer of olive oil to prevent sticking.
  2. Place half of the orange zest in the bottom of a large mixing bowl.
  3. Combine the orange juice, dates, olive oil, salt, and spices in a high-powered blender. Blend until smooth.
  4. Transfer the date puree to the large bowl that contains the zest. Add the oats and stir to combine. Add the almonds, pistachios, and coconut and stir to combine.
  5. Spread the mixture on the prepared half sheet pan. Bake for 30 minutes.
  6. Stir the mixture, then return it to the oven and increase the temperature to 300°F (150°C). Bake for another 30 minutes.
  7. Stir the mixture, then lower the heat back to 250°F (120°C) and bake for another 30 minutes. The mixture will have taken on a light golden color at this point.
  8. Stir in the diced apricots, then increase the temperature again to 300°F (150°C) and bake for 20 to 30 minutes longer.
  9. Remove from the oven and, while the mixture is still warm, sprinkle the remaining orange zest on top and add a few extra grates of nutmeg and star anise. Toss to combine and allow to cool completely.
  10. Store in an airtight container for up to 3 weeks.

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