Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
⅓ cup regular rolled oats
⅓ cup dry roasted salted pistachio nuts, coarsely chopped
2 tablespoons chia seeds
1 tablespoon honey
1 tablespoon canola oil
¼ teaspoon ground cinnamon
1 dash Dash salt
⅓ cup snipped dried apricots
Preheat oven to 350°F. Line an 8x8x2-inch baking pan with foil. Coat foil with nonstick spray; set aside. In a large bowl combine oats, pistachios, and chia seed. Place honey in a small microwave-safe bowl; microwave on 100% power (high) for 20 seconds. Add oil, cinnamon, and salt to honey, whisking to combine. Pour honey mixture over oat mixture; toss to coat. Spread in prepared pan.
Bake, uncovered, 10 minutes or until golden brown, stirring once. Stir in dried fruit. Cool in pan for 15 minutes. Lift foil from pan and spread mixture out on the foil to cool completely, breaking up any large pieces. Transfer to an airtight container to store. Seal and store for up to 2 weeks in the refrigerator. Serve over desired yogurt.