Coconut Ricotta Pancakes


  • 4 cups old-fashioned rolled oats (not instant)
  • 2/3 cup sliced almonds
  • 1/3 cup coconut
  • 1/3 cup hulled, raw green pumpkin seeds
  • 1/8–1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter
  • 5 tablespoons honey
  • 3/4 cup raisins
  • 3/4 cup chopped dried apricots


Preheat oven to 325°F. In a large bowl stir together oats, almonds, coconut, pumpkin seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter-honey mixture over oat mixture and stir until combined well. Cover large jellyroll pan with aluminum foil for quick cleanup. Spread granola evenly on pan and bake in middle of oven, stirring halfway through, until golden brown, about 20 minutes. Cool granola in pan on a rack and stir in dried fruits. Store in an airtight container in the pantry for up to 2 weeks. Cook’s note: use unsalted butter; otherwise the granola will be salty.

Photo(s) by Todd Zawistowski