Photo: American Pistachio Growers

From: Celebrity chef and cookbook author Art Smith. Yield: 6 servings.

1 cup unsweetened shredded coconut
2 Tbsp. flax seed oil
1⁄3 cup maple syrup
2 large oranges, grated zest only
4 cups old-fashioned (rolled) oats
1 cup pistachios
1⁄3 cup honey
2 tsp. ground cinnamon
½ tsp. freshly grated nutmeg
1⁄3 cup sesame seeds
1 cup chopped dried fruits (dates, apples, apricots)

Position racks in center and upper third of oven; preheat to 375°F. Spread coconut on baking sheet. Bake on center rack, stirring often, until lightly toasted, about 10 minutes. Transfer to large bowl.

Bring flax seed oil, maple syrup and orange zest to a simmer in medium saucepan. Place oats, pistachios, honey, cinnamon, nutmeg and sesame seeds in bowl and toss well with saucepan ingredients. Spread mixture on baking sheets.

Bake mixture in 375°F oven, stirring often, switching position of baking sheets from top to bottom and front to back halfway through baking, until granola is golden brown, about 15 minutes.

Remove from oven; cool. Stir granola into bowl of coconut with dried fruit. (Granola can be stored at room temperature in airtight containers for up to one month.) Serve with Greek yogurt.