The New York Times Food Section
Olive Oil Granola with Apricots and Pistachios
Page 2
| Course Type: Breakfast/Brunch
(2 reviews)
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Recipe Reviews
Wonderful granola. I was tempted to change up the flavors but ended up sticking to the recipe and was so glad I did! I added 2 egg whites (see my review for Chunky Granola Clusters) and it came out crisp and delicious.
BEST GRANOLA EVER! It is soo addictive. I tried substituting different nuts and fruit based on what I had on hand, but the original recipe is the best. Since I don't bake with refined sugars, I omit the brown sugar. It definitely has plenty of sweetness with the maple syrup alone.
(edited 29th March 2010) (0) comment (1) useful
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