Melissa Clark’s Olive Oil Granola With Dried Apricots and Pistachios

I have friends who love granola.   They eat it often, sometimes using this snack as a substitute for a real meal.  I’ve never found granola that compelling.  It has always reminded me of trail mix, minus the chocolate, only less portable and more expensive. About a year ago, Melissa Clark, in her generally tedious column, “A Good Appetite,” wrote about the granola at Bklyn Larder.   I read it, ignored it, and moved on to other more exciting food endeavors. 

But then my friend Hannah made it. And I could finally see the appeal.  Salty, sweet, and with the wise addition of cardamom, slightly exotic. With pistachios and apricots, it avoided the traditional cliché of cranberries and almond.  Plus, it is made with olive oil, delicious and healthy, which contributes significantly to the granola’s Mediterranean nod.

So this morning, the first time in a while where having the oven on didn’t seem like torture, I made it.  And it is delectable and addictive, just as Melissa describes.  But, I must warn you all, making it at home is no bargain.  I actually think Bklyn Larder might lose money selling the stuff for $9 a bag.  My batch, which is probably 32 oz, cost $23.  And that excludes the cost of the olive oil, since I cannot remember how much I paid at Fairway for the nicer stuff.  So, savor every bite, this is the white truffle equivalent of a breakfast treat.