Olive Oil Granola with Dried Apricots and Pistachios
Adapted from In the Kitchen with a Good Appetite
Makes about 9 cups

Clark serves her granola with ricotta cheese and fresh berries.  I usually put out milk and plain yogurt with berries.

3 cups old-fashioned rolled oats
1½ cups raw pistachios, hulled
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
¾ cup pure maple syrup (you can use 2/3 cup, but the granola will be drier_
½ cup extra-virgin olive oil
1/3 cup packed light brown sugar
1 tsp. kosher salt
½ tsp. ground cinnamon
½ tsp. ground ginger
½ cup chopped dried apricots
½ cup dried tart cherries

Preheat the oven to 300ºF.

In a large bowl, combine the oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon, and ginger.  Spread the mixture on a large rimmed baking sheet in an even layer and bake for about 45 minutes, stirring every 10 minutes, until golden brown and well toasted.

As soon as you pull it out of the oven, stir in the dried fruit, combining it carefully.  Allow to cool completely, then store in an airtight bag or jar.