| 0.5 | tsp | cardamom |
| 0.5 | tsp | cinnamon |
| 1 | cup | coconut chips |
| 0.75 | cup | dried apricots |
| 0.5 | cup | evaporated cane juice |
| 0.5 | cup | extra-virgin olive oil |
| 1.5 | lb | fresh berries |
| 0.75 | lb | fresh ricotta |
| 1 | tsp | kosher salt |
| 0.75 | cup | pure maple syrup |
| 1.5 | cup | raw pistachios, hulled |
| 1 | cup | raw pumpkin seeds, hulled |
| 3 | cup | rolled oats |
MAKE SOME WITHOUT COCONUT. Some people are weird and have strong feelings about coconut
1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, extra-virgin olive oil, evaporated cane juice, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
2. Transfer granola to a large bowl and add chopped apricots, tossing to combine. Serve with ricotta and fruit, if desired.
Yield: About 9 cups.
Adapted from NY Times