2 3/4 cup old fashioned rolled oats
3/4 cup shelled pistachios
1/2 cup chopped pecans
1 cup coconut chips/flakes, unsweetened
1/3 cup pumpkin seeds
2 1/2 teaspoons kosher salt*
1/2 cup brown sugar, packed
1/3 cup olive oil
1/3 cup pure maple syrup1 cup sour dried cherries
Preheat the oven to 300 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mix together the oats, nuts, coconut, pumpkin seeds and salt.
In a small saucepan, over low heat, warm the sugar, maple syrup, and olive oil until the sugar has just dissolved, then remove from heat. Pour liquid sugar mixture over the oat/nut mixture and slowly fold to combine, making sure to coat the dry ingredients well.
Spread the granola on the prepared baking sheet and bake until lightly golden, 35-40 minutes, stirring the granola 2-3 times along the way.
Remove granola from oven and mix into it the dried cherries. Let cool completely before serving and/or storing in an airtight container.
Munch on it plain, or put it over your morning yogurt, or eat it my favorite way, by mixing together 1 cup of cornflakes with 1/3 cup of granola and top with your favorite milk for a semi-homemade Honey Bunches of Oats cereal breakfast.
*EMP's recipe suggests 3 teaspoons of kosher salt. Some reviews online said whoa, this is too salty, and my guess is they weren't using kosher salt. Just in case, I put a tiny bit less in and it was delicious. If you use table salt, make sure you use less than the above recipe suggests, since the grain is finer and thus the same measurement of table salt to kosher salt is saltier.