Preheat the oven to 300 degrees F and line a rimmed baking sheet with parchment paper.

In a large bowl, toss together oats, brown sugar, spices, and salt.

In a small bowl, whisk together honey, olive oil, and vanilla. Add to the oat mixture and toss until the oats are lightly coated.

Whisk the egg white in the same small bowl until lightly frothy. Add to the oat mixture and toss to coat.

Stir in the walnuts and macadamia nuts and spread into an even layer on the prepared baking sheet.

Bake for 35-45 minutes, tossing every 10-12 minutes, until golden brown. The granola will crisp as it cools.

While the granola bakes, make the honey syrup by combining honey, sugar, water, cinnamon stick, and orange peel in a small saucepan. Bring to a boil, then reduce heat and let simmer for 10-15 minutes until slightly thickened. Allow to cool.

Once the granola has cooled, stir in dried apricots or any preferred dried fruit. Add pistachios if desired. Store in an airtight container at room temperature for up to a week.

To serve, drizzle a serving with honey syrup and stir. Serve over yogurt with pomegranate seeds and extra pistachios if desired.