Ingredients
Serves 4
- 2 cups old-fashioned rolled oats
- 2 cups raw shelled pistachios, plus about 3 Tbsp more, crushed or chopped
- ½ tsp kosher salt
- 1 tsp dried lemon zest (optional)
- ⅓ cup Corto® Agrumato-Method Lemon Verbena Olive Oil
- ¼ cup maple syrup
- 1 Tbsp honey
Directions
Preheat the oven to 300°F and line a baking sheet with parchment paper.
In a large bowl, mix oats, pistachios, salt, and dried lemon zest (if using). Stir in Agrumato-Method Lemon Verbena Olive Oil, then add maple syrup and honey; mix well.
Spread evenly onto lined baking sheet and bake for 15 minutes. Toss, then bake 20-25 minutes more, until golden but not burnt. Cool completely, season with more salt if desired, and toss with remaining crushed pistachios.