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Baked Pistachio Granola, Apricot Compote and Yoghurt

Autumn may be making its presence felt, but we can still catch the tail end of the summer with the last of its stone fruit crop before it makes way for apple season proper.

This luxurious granola is simple to put together and makes enough for 12 generous bowlfuls. Once those apples really kick in, you can add handfuls of granola to your favourite crumble mixture before baking. Until then, enjoy it on lazy mornings with this vanilla and apricot compote, yoghurt and milk.


Baked Pistachio Granola, Apricot Compote & Yoghurt

Hands-on time: 25 minutes 

(The granola will keep for 3 weeks)

Serves 12 

I N G R E D I E N T S 

For the granola:
600g jumbo oats
60g each; sesame, pumpkin and sunflower seeds
75g shelled, unsalted pistachios - roughly chopped
2 tbsp walnut oil, almond oil or mild olive oil
200ml maple syrup
1/2 tsp ground cinnamon
280g apple sauce (from a jar or homemade)
250g dried apricots, snipped into pieces

For the compote:
1 vanilla pod, split lengthwise
18 ripe apricots
100ml maple syrup

For serving:
Ice-cold milk or plain yogurt

M E T H O D

Start with a quick apple sauce for the granola. Gently simmer the chopped apple in a covered saucepan with a splash of water until the apple breaks down, about 10 minutes. Stir in 2 tablespoons of the syrup.

Preheat the oven to 160C. Combine the apple sauce with the oats, seeds, nuts, oil, cinnamon, and rest of the syrup. Spread out on a large baking sheet lined with baking parchment. Bake for 25 minutes, stirring every 10 minutes or so to make sure it browns evenly. Add the apricots and bake for 10-15 minutes longer. Do keep an eye on it and reduce the heat if it browns too quickly. Cool the granola on the sheet, then use right away, or store in an airtight container in a cool, dark place for up to 3 weeks. If the oats start to go soft, refresh the granola by giving it a blast in a hot oven to re-crisp.

To make the compote, scape the seeds from the vanilla bean with the tip of a knife. Heat the apricots with the syrup, vanilla pod, and seeds in a small pan over gentle heat until soft, about 10 minutes. Stir now and then, but remove from the heat before the apricots start to lose their shape. Let cool, then fish out the vanilla pod. Serve the compote with the granola and milk or yogurt.
 

Recipe & photography by Alice Hart. 

Tags: breakfast
Posted on 06th October 2015 by Hush

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