Adapted from the New York Times, this granola version is all about the pistachios – enjoy!
2 3/4 c. large flake oatmeal
1 c.+ shelled pistachios (mine were roasted and salted so I added them when cooking was finished)
1 c.+ unsweetened coconut chips AND 1 c. whole almonds
1/2 c. pepitas (raw pumpkin seeds) AND 1 t. kosher salt
1/3 c. EACH brown sugar AND maple syrup
1/2 c. olive oil
1 c. dried cherries
Preheat the oven to 300 and line a large baking sheet with parchment. In a large bowl, toss together the oats, pistachios (if not already roasted), coconut, almonds pepitas and salt.
In a small saucepan over low heat, stir together the brown sugar, maple syrup and olive oil just until the brown sugar dissolves. Pour the wet over the dry, combine well, then spread the mix evenly over your prepared baking sheet. Bake for a total of about 45 minutes, but be sure to take the granola out and stir it every 10 to 15 minutes – it’s perfect when it’s mostly dry and lightly golden all over. When you deem it ready to go, stir in the cherries (and pistachios, if already roasted) and leave to cool completely before storing.