1-Preheat and Prep: First, preheat the oven to 300 degrees F and line a rimmed baking sheet with parchment paper. Place a rack in the upper third of the oven to help with even heat distribution.

2-Mix the Dry Ingredients: In a large bowl, toss together the 3 cups old fashioned oats, 1/4 cup lightly packed light brown sugar, 1 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/4 teaspoon ground cloves, and 1/2 teaspoon kosher salt until everything is well combined.

3-Combine Wet Ingredients: In a small bowl, whisk together 1/3 cup honey, 1/3 cup olive oil, and 2 teaspoons vanilla extract. Add this mixture to the oat mixture and toss until evenly coated, making sure every bit gets that sweet, flavorful touch.

4-Add the Binder and Nuts: Whisk the 1 large egg white until frothy and add it to the oat mixture, tossing to coat evenly. Then, stir in the 3/4 cup coarsely chopped walnut pieces and 1/2 cup roasted and salted macadamia nuts, reserving roasted salted pistachios for topping after baking if desired.

5-Bake the Granola: Spread the mixture evenly on the prepared baking sheet and bake for 35-45 minutes, tossing every 10-12 minutes for even browning until it’s golden and fragrant. The granola will crisp as it cools, so don’t worry if it seems soft at first.

6-Make the Honey Syrup: In a saucepan, combine 1/2 cup honey, 1/2 cup granulated sugar, 1/4 cup water, 1 cinnamon stick, and 3 pieces of orange peel. Bring to a boil, reduce heat, and simmer for 10-15 minutes until the syrup thickens slightly, then remove from heat and allow to cool.

7-Finish and Serve: Once the granola has cooled, stir in the chopped dried apricots and roasted salted pistachios if using. Store in an airtight container at room temperature for up to one week. To serve, drizzle with the honey syrup and enjoy over Greek yogurt, topped with fresh pomegranate seeds and extra pistachios.