This is by far the recipe that our friends and family ask for the most, and is also the recipe that we make the most often. It’s very easy, super adaptable and an awesome breakfast or snack, which is great for us as on-the-go students. The recipe is originally from the New York Times and calls for dried cherries, pistachios and pumpkin seeds. We usually throw in whatever we have on hand, which also mixes up the flavor profile. Some of our other favorite nuts and seeds to include are almonds, walnuts, pecans, sunflower seeds, flax seeds, hemp seeds, sesame seeds, large sultana raisins, goji berries, and dried chopped mango.
Greta had a big bag of it on the backpacking trip when we first met last March, and Kalem currently is working on a batch he made to get him through his midterms. It is tried and true energy.
2 3⁄4 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
1/3 cup pumpkin seeds
1 tablespoon salt
1⁄2 cup light brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3⁄4 cup dried sour cherries
1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds, and salt.
2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
4. Remove granola from oven, and mix into it the dried sour cherries. Allow cooling to room temperature before transferring to a storage container. Makes about 6 cups.