Pepita + Dried Apricot Granola with Pansy Buttermilk Ricotta

Making homemade granola is so simple and such a wholesome addition to your pantry. Feel free to create your own combination of nuts + dried fruits...have fun!Pepita + Dried Apricot GranolaIngredients:1/4 cup organic Grade B maple syrup1/4 cup raw butter3 cups organic rolled oats2 tablespoons organic chia seeds1/2 cup organic raw pepitas (pumpkin seeds)1 teaspoon salt1/2 cup dried organic apricotsDirections:Place butter and maple syrup in a cast iron skillet over medium heat. Melt. Meanwhile, preheat the oven to 350 degrees. Once the butter has melted, add oats, chia seeds, pumpkin seeds, and salt. Mix until evenly coated. Bake for about 30-40 minutes or until golden brown, stirring every 10 minutes. Allow to cool. Add dried apricots. Place in an airtight container and consume within one week.I like to top my granola with all sorts of goodies and add a splash of whole milk...here are a few ideas for toppings:Pansy Buttermilk RicottaSimply make my recipe for Buttermilk Ricotta. Add a tablespoon of organic pansies and stir. Voila! Pansy Buttermilk Ricotta!Strawberry JamYou can also add a dollop of strawberry jam...or if you have extra dried apricots, you can make my Dried Apricot and Lavender Sugar Jam...Recipes + Photography by Cassie Winslow