So after I finished making and baking four batches of granola on Sunday, I had a revelation. I told Greg that I was pretty sure that I could be very happy quitting my job to make granola full-time. Wishful thinking, I just don’t think that there’s gold in them there jars. However, the small chunks of dried apricots in the Pistachio-Apricot Granola are kind of goldish in hue… Are you with me?

While I may not be a granola mogul anytime soon, I do love making a homemade batch, and knowing every single ingredient that’s in it. Even better, I love the smell that wafts from the oven as the granola bakes. The following recipe is from the April 2011 issue of Everyday Food magazine.  It features four different variations on a standard granola recipe. I’ve made two of the versions, and they are fantastic.  Here’s the first:

Pistachio-Apricot Granola – adapted from Everyday Food, April 2011

• 3 cups rolled oats (not quick cooking)
• 1 cup unsalted shelled pistachios
• 1/4 cup unsalted butter cut into pieces
• 1/3 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon coarse salt
• 1 cup dried apricots, diced

Preheat oven to 300 degrees. In a bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cinnamon and salt over medium heat. Cook, stirring occasionally, until butter melts.

Pour melted butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer mixture to a parchment-lined baking sheet and spread in an even layer. Bake until oats are golden, 30 to 35 minutes, stirring every 10 minutes.

Let cool completely, about 20 minutes, them stir in apricots.

*Don’t forget that you can win some of my tasty granola. Click here for more details.

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