Line a rimmed baking sheet with parchment paper and set aside. Place a rack in the upper third of the oven and preheat to 300 degrees F.

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.

In the same small bowl, whisk the egg white until it becomes lightly frothy. Add to the oat mixture and toss to coat.

Toss in the walnuts and macadamia nuts and stir to combine. Spread into an even layer across the prepared baking sheet.

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

While the granola bakes, make the honey syrup. In a small saucepan, combine honey, sugar, water, cinnamon stick, and orange peel. Bring to a boil, then reduce heat and allow to simmer for about 10-15 minutes until slightly thickened. Transfer to a jar and allow to cool before storing at room temperature.

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 a week.

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