Pistachio Granola with Yogurt

Toss together regular rolled oats, honey, melted unsalted butter, orange zest, and ground cinnamon in a bowl. Whisk 1 large egg white in a small bowl until frothy; stir into oat mixture. Pat mixture to an even 1/2-inch thickness on a parchment paper–lined baking sheet. (Do not spread out.) Bake at 325°F 25 minutes, rotating pan halfway through baking time. Let cool.

Break into clusters; toss with chopped roasted salted pistachios and chopped dried apricots. Serve with plain 2% reduced-fat Greek yogurt.