Pistachios and Cherries Granola

5.0 from 5 reviews

Author: Anita Jacobson

Courses: Breakfast Snacks

Cuisines: American

Diets: Gluten Free Vegan

Ingredients: Grains Nuts and Seeds Fruits

Prep Time: 15 mins

Cook Time: 40 mins

Total Time: 55 mins

Serves: 6 cups

Ingredients

• 250 gram (2 3/4 cup) rolled/old-fashioned oats
• 115 gram (1 cup) shelled pistachios
• 45 gram (1 cup) unsweetened coconut chips or coconut flakes
• 40 gram (1/3 cup) pumpkin seeds
• 1 tablespoon Diamond Crystal kosher salt (Note 1)
• 80 gram (1/2 cup) light brown sugar (Note 2)
• 1/3 cup maple syrup
• 1/3 cup extra virgin olive oil
• 90 gram (3/4 cup) dried sour cherries

Instructions

1. Preheat the oven to 300 Fahrenheit (150 Celsius). Line a half-sheet pan with parchment paper.
2. Stir oats, pistachios, coconut chips, pumpkin seeds, and salt in a mixing bowl.
3. In a saucepan, stir brown sugar, maple syrup, and olive oil over low heat until the sugar has just dissolved. Remove the saucepan from the heat.
4. Slowly pour the hot liquid into the oats mixture. Fold with a spatula, making sure to coat the dry ingredients evenly.
5. Spread the granola on the parchment-lined half-sheet pan to an even layer.
6. Bake the granola for 35-40 minutes until dry and lightly golden brown. Stir a few times along the way. (I usually stir at 15 minutes and 30 minutes.)
7. Remove the granola from the oven, mix in dried sour cherries, and set aside to cool to room temperature before storing.

Notes

• (1) 1 tbsp Diamond Crystal kosher salt = 1/2 tbsp Morton kosher salt = 1 tsp regular table salt.
• (2) Use 40 gram (1/4 cup) sugar for a less sweet version. You can even use no sugar if you want an even less sweet version.