Apricot Cardamom Pistachio Granola


1/4 Cup Runamok Bourbon Barrel Maple Syrup
1/4 Cup honey
1/3 Blood Orange Oil
1/2 tsp Mexican Vanilla Extract
3 Cups old-fashioned rolled oats
3/4 Cup unsalted pistachios, roughly chopped
3/4 Cup pepitas
1/3 Cup unsalted hulled sunflower seeds
2 Tbsp White Sesame Seeds
1 tsp Kosher Salt
1/2 tsp Saigon Cinnamon
1 tsp Ground Cardamom
1/2 tsp Ginger Powder
1/3 Cup dried apricots, roughly chopped



Heat oven to 325°F. Line a rimmed baking pan with parchment paper or with a silicon baking mat.

In a small saucepan over medium heat, whisk together the maple syrup, honey and olive oil and heat until evenly combined. Stir in the vanilla extract and remove pan from heat.

In a large bowl, stir together the remaining ingredients, except for the dried apricots. Add the liquid mixture to the dry ingredients, and use a silicone spatula to coat the grains, seeds, and nuts, tossing to combin.

Spread the mixture out in an even layer on the prepared baking sheet. Bake in the oven until fragrant and golden brown, 30-45 minutes. Stir every 15 minutes to encourage even cooking, making sure to get the granola from the corners of the pan, as those are more likely to burn.

When granola is browned to your liking, remove the pan from the oven and allow to cool completely on a baking rack. The granola will grow more crisp firm as it cools. Stir in the chopped apricots and store granola in an airtight container for up to 3-4 weeks.