Best Ever Granola
This granola has become an absolute staple in my pantry. It’s sweet, salty, crunchy and chewy - You just can’t beat that combo. I store it in mason jars to keep it extra fresh and sprinkle it over fresh fruit (or just eat it straight out of the jar). It’s also a great little gift. This recipe is adapted from the Eleven Madison Park recipe and makes about 6 cups. *If you live near a Trader Joe’s, all ingredients can be bought there.
Ingredients
2 3⁄4 cups rolled oats (not quick cook)
1 cup shelled unsalted pistachios
1 cup coconut chips (I use Trader Joe’s roasted coconut chips)
1/3 cup pepitas (green pumpkin seeds)
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
1 cup dried sour cherries
Instructions
Preheat oven to 300.
In a small saucepan, warm the sugar, syrup and olive oil over low heat until the sugar dissolves, then remove from heat.
In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.
Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
Line a large rimmed baking sheet with parchment paper (or a silicone baking mat) and spread granola over it. Bake until dry and golden, about 45-50 minutes, stirring granola a few times along the way.
Remove granola from oven and mix the dried cherries into it. Allow to cool to room temperature before transferring to storage containers.
