Olive Oil Granola

Olive Oil Granola
Adapted from Melissa Clark via NYTimes Cooking
Makes about 9 cups

3 cups old-fashioned rolled oats
1/2 cup pistachios (mix and match up to 2 1/2c total nuts + seeds)
1/2 cup pumpkin seeds 
1/2 cup almonds
1/4 cup pecans
1/4 cup sunflower seeds
1 tbsp of each flax, hemp, chia seeds (optional)
1 cup unsweetened coconut chips 
¾ cup pure maple syrup 
½ cup extra-virgin olive oil
1/3 cup packed brown sugar
1 tsp kosher salt
½ tsp ground cinnamon
½ tsp ground cardamom

(add after granola is cooked)
½ cup chopped dried apricots 
½ cup dried cranberries

Preheat the oven to 300ºF. (400F for faster bake time)

In a large bowl, combine the oats, pistachios, almonds, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon, and cardamom.  Spread the mixture on a large rimmed baking sheet in an even layer and bake for about 45 minutes(check every 15 min if higher oven temp), stirring every 10 minutes, until golden brown and well toasted.

As soon as you pull it out of the oven, stir in the dried fruit, combining it carefully.  Allow to cool completely, then store in an airtight bag or jar.