Most granola recipes start with whole nuts and finish with large, irregular clusters. We make this one with chopped pistachios because smaller pieces toast faster and more evenly in the oven, and they distribute through every handful instead of pooling at the bottom of the jar.
The base is oats, olive oil, and honey. Olive oil keeps the granola from going greasy and adds a faint savory note that works well with the pistachio. Honey brings the sweetness and helps the clusters form. We bake it low and slow, stirring once at the halfway point, and let it cool completely on the pan before breaking it apart.
It keeps for two weeks in a sealed jar. Use it over yogurt, over ricotta with a little honey, or eat it out of hand with a few dried apricot pieces. It also works well as a crumble topping for baked fruit.
Set servings and units first. You can change them anytime.
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper.
Gently warm the honey and olive oil together in a small saucepan over low heat until fluid, about 1 minute. Remove from heat, stir in the vanilla and salt.
Combine the oats, pistachios, and cinnamon in a large bowl. Pour the warm honey-oil mixture over the top and toss thoroughly with a spatula until every oat is coated.
Spread the mixture in a single, even layer across the prepared baking sheet. Press it down gently with the back of the spatula. Pressing encourages clusters to form.
Bake for 18 minutes. Rotate the pan 180 degrees, then bake for another 15 to 17 minutes until the granola is an even golden-brown. Watch closely in the final 5 minutes; it goes from golden to burnt quickly.
Remove from the oven and let cool completely on the pan without stirring. As it cools, it will crisp and the clusters will set. Do not stir until fully cool.
Once cool, break into pieces. Fold in the dried apricots if using. Transfer to a sealed jar. Keeps for up to 2 weeks at room temperature.
You made Granola ai Pistacchi. Time to eat.
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The two things that make or break granola clusters: pressing the mixture flat before baking, and leaving it completely undisturbed as it cools. Stirring too early breaks apart the bonds forming as the honey sets. If you want larger clusters, press even harder before baking and resist all temptation to stir.
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