Pistachio Granola with Fresh Fruit

This pistachio granola recipe is from Real Simple, where it is referred to as muesli. However, the oat flakes are mixed with sweetener and baked, so it’s really granola. That being said, it’s not very sweet, so it definitely benefits from the addition of fresh fruit. I tried it with fresh figs and Envy apples, which was good, but also loved it with nectarines (though not with strawberries). My mother, who enjoys less sugar than I do, liked it plain with milk.

6 cups old-fashioned rolled oats
1 cup shelled roasted pistachios (mine were raw)
½ cup pure maple syrup
¼ cup poppy seeds
¼ cup sesame seeds
2 tsp. pure vanilla extract
1 tsp. ground ginger
½ tsp. fine salt
lactose-free milk, almond milk, or plain yogurt, for serving
sliced apples, for serving (see note)
sliced figs, for serving (see note)
chopped nectarines or peaches, for serving (see note)

Heat oven to 300 °F (the original recipe said 350 °F, but that really seems too high for granola). Combine the oats, pistachios, maple syrup, poppy seeds, sesame seeds, vanilla, ginger, and the salt in a large bowl. Transfer to 2 greased, rimmed baking sheets (or a roasting pan). Bake, stirring and rotating the pans every 10 minutes, until golden brown, 20 to 40 minutes.

Serve the granola with milk, almond milk, or plain yogurt, topped with sliced apple and fig or a chopped nectarine.