pistachio, sesame seed & dried cherry granola

makes a bit more than 6 cups

I've been making homemade granola for over 10 years now, and it's changed much over time. The last incarnation is one I was very happy with, but recently decided it was ready for the next step.

In hopes of making a healthier version, I've swapped in olive oil for the melted butter and nixed the sugar for a more natural sweetener—in this case pure maple syrup from the farmers' market. I add the dried cherries at the end, and let the residual heat from the oats plumps them up nicely, instead of further drying out in the oven.

3 cups (315 grams) old fashioned rolled oats

1/2 cup (62 grams) raw, unsalted pistachios

1/2 cup (60 grams) raw, unsalted pumpkin seeds

1 tablespoon (12 grams) flax seeds

1 tablespoon (11 grams) hulled sesame seeds

1/4 teaspoon (1 gram) fine sea salt

1/2 teaspoon (2 grams) ground cinnamon

1/4 cup (2 ounces) extra virgin olive oil

1/4 cup (2 ounces) pure maple syrup

2 cups (240 grams) dried cherries

Preheat the oven to 300ºF.

In a large bowl, combine the oats, pistachios, pumpkin seeds, flax seeds, sesame seeds, salt and cinnamon. Using a spatula or wooden spoon, stir to mix. Pour in the olive oil and syrup, and stir until the mixture is well-coated.

Spread granola in a thin layer onto a rimmed 11-inch by 17-inch baking sheet. Bake for 40 minutes, stirring halfway through. Remove from oven, stir in the dried cherries and set tray on a wire rack to cool completely. Store in a tightly sealed jar for up to one week.

Note: Buy a certified gluten-free brand of oats if you have celiac or a sensitivity, such as Bob's Red Mill.

Make It Your Own