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Granola with Pecans, Cherries & Coconut Flakes

Makes about 7 cups of granola.

Adapted from Early Bird’s Olive Oil Granola via The New York Times

3 cups rolled oats (certified gluten-free, if needed)
1 cup chopped pecans
1/2 cup chopped walnuts
1 cup raw pumpkin seeds
1 cup unsweetened coconut flakes
1/4 cup coconut palm sugar
1/2 cup dark amber maple syrup
1/2 cup olive oil
1 teaspoon coarse kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup dried cherries, currants, or a mix, coarsely chopped if large

Preheat oven to 300°F.

Mix dry ingredients together, followed by the wet ingredients and spices. (Save the fruit for later). Spread on a sheet pan and bake for 45 minutes, stirring every 15 minutes, until crunchy and golden brown. Remove from oven, add the dried fruit, and stir to loosen up the granola and mix in the cherries. Cool completely before storing.

Store in an airtight container for 7 to 10 days.

(Image credits: Kimberley Hasselbrink)

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