Hearty Coconut Cherry Granola
Ingredients:
2 3/4 cups rolled oats
1 cup unsweetened coconut flakes
1 cup unsalted pistachios
1/3 cup unsalted pepitas (hulled pumpkin seeds)
1 tsp kosher salt
1/2 cup brown sugar
1/2 cup maple syrup
1/3 cup extra virgin olive oil
1 cup dried cherries
Method:
Preheat the oven to 300ยบ. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 15-20 minutes. Remove form the oven and toss with the died sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.
Serve with fresh berries/fruit of your choice and vanilla yogurt.
I couldn't find unsalted pepitas and pistachios so I'm going to try it with the salted kind and omit the salt. Hopefully it will turn out and not be too salty! Where do you find them?
ReplyDeleteI was able to find the unsalted versions of pepitas and pistachios at the local global foods store. I am sure you can find them at a similar Asian or international foods store. The first time I made this recipe I did not have the unsalted versions of either. It turned out ok but a little on salty side. Serving it with vanilla yogurt helped cut the saltiness.
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