Olive Oil Granola with Dried Apricots and Pistachios

Nearly every morning, I begin my day with the same routine.

I wake up between 6:30 and 7:30am, depending on when my alarm (aka my hungry, crying 5-month old son) decides to go off. After nursing and changing him out of his pajamas, I set him down on a blanket in the living room. Then I get myself a cup of morning coffee (usually a strongly brewed dark roast) and a bowl of homemade granola and yogurt, which I leisurely enjoy while hanging out with my son. For that moment each day, everything else - emails, blogs, dirty dishes, showering - can wait. My son, my coffee and my granola come first.

Over a year ago, I shared my granola recipe here. Since then I have made countless batches of granola, and tried a few variations. My current favorite recipe is an adaptation of this New York Times granola that gained some buzz around the food blog world.

I tinkered with the recipe, omitting the cardamom and coconut, and adding flax seeds. I also used sea salt instead of kosher salt, because I think sea salt adds more depth to the flavor.

Make your granola to fit your own preferences, and start the morning off right!

Olive Oil Granola with Dried Apricots and Pistachios (adapted from New York Times)
3 1/2 cups rolled oats
1 1/2 cups pistachios
3 tablespoons flax seeds
1/4 cup pumpkin seeds
3/4 cup pure maple syrup
1/2 cup extra virgin olive oil
1/2 cup light brown sugar
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
3/4 cup dried apricots, chopped

Preheat oven to 275. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine all ingredients except the dried fruit. Stir well to incorporate. Spread the mixture on the prepared baking sheet in an even layer. Bake for 30 minutes. Stir in dried fruit, and bake for 15 minutes more. Remove from oven, and cool completely in pan. Once the granola is cool, store in an airtight container.