Pistachio Granola Clusters
Love granola and pistachio? Then, this is the perfect recipe for you. Our Pistachio Granola Clusters are delicious and very easy to make.
Equipment
- 1 large bowl
- 1 baking dish
- parchment paper
- tablespoons
- knife
- chopping board
Ingredients
- 3 tbsp Belmorso 45% Sicilian Pistachio Spread
- 65 gr Pistachios without shell
- 1 handful Pine nuts (optional)
- 100 gr Dried apricots
- 180 gr Oats about 2 cups
- 1 tbsp Belmorso Extra Virgin Olive Oil 1 lt
- 2 tbsp Honey
- 1 pinch salt
Instructions
- Chop the apricots, as they are usually pretty large.
- Mix all the dry ingredients in your bowl
- Feel free to add or reduce some of the quantities above, or replace with different dried fruit or nuts.
- You can also blitz the nuts and the dry fruit shortly to get a smaller consistency, even just half of them.
- Add the EVOO, honey and pistachio, and mix well. These will serve as the binding ingredients. If your pistachio spread is a little tick because it's cold or it was in the fridge, either take it out a couple hrs early, or dilute it with a little water.
- Transfer the sticky granola mix onto your flat baking dish, covered with baking paper. Spread it well.
- Bake in a pre-heated oven at 180 degrees Celsius for 30 to 40 minutes, depending on how brown and crispy you like your granola.
- Take it out of the oven and leave it to cool down completely. I left mine to cool for an hour.
- Then, start breaking the granola sheet with your clean hands into smaller chunks of your preferred size. Store them into glass jars or containers and use within the next days.
