My sister calls this “crack!” This granola is one of those recipes that everyone asks for, and I hesitate to share because it’s been “my thing!” It makes a great snack when you’re craving something sweet. It also makes a great gift when you package it up in a mason jar with a fun bow.
Time to prepare: 25-30 minutes
Makes: 12 servings
4 cups of Gluten-Free Rolled Oats (I use Bob’s Red Mill Organic Gluten-Free All Purpose Baking Flour)
1 ½ cup unsweetened coconut chips (I use Trader Joe’s Organic Unsweetened Coconut Chips)
¼ cup shelled roasted pistachios (I use salted. If you use unsalted, throw in a dash of salt)
2/3 cup raw pepitas (unsalted, raw pumpkin seeds)
¾ cup light brown sugar
½ cup maple syrup (I use organic pure maple syrup)
½ cup very good Extra Virgin Olive Oil
1 cup dried sour cherries (sometimes I leave these out, sometimes I use cranberries or diced dried apricots instead)
Preheat oven to 300 degrees
Toss together oats, coconut, pistachios, and pumpkin seeds in a large mixing bowl
In a small saucepan, warm brown sugar, maple syrup, and olive oil over low heat until sugar is dissolved. Fold this into oat mixture, coating dry ingredients as evenly as possible.
Spread out onto a large, rimmed baking sheet lined with parchment paper. Bake until dry and lightly golden brown, anywhere from 25-35 minutes, depending on your oven. Remove from oven and fold in dried sour cherries.