I usually start my day with a brisk 4 mile walk and a bowl of granola (in that order).  The recipe came from the New York Times Cooking.  I made a few modifications.  This recipe will fill a baking pan.


  • 1 cup brown sugar
  • ⅔ cup maple syrup
  • ⅔ cup olive oil
  • 5½ cups rolled oats
  • 2 cups shelled roasted pistachios
  • 2 cups unsweetened coconut chips
  • ⅔ cup pumpkin seeds
  • 1⅓ cup dried sour cherries


  1. Gather your ingredients.  You will need a large bowl, a sauce pan, a wooden spoon, a spatula, a baking pan and parchment paper for the pan.
  2. Preheat the oven to 300 degrees.
  3. Combine the maple syrup and olive oil in the saucepan over low heat for 2-3 minutes.
  4. While the mixture is heating up, pour the rolled oats, pistachios, coconut chips, and pumpkin sees in the bowl and gently mix them with your hands.
  5. Add the brown sugar to the saucepan and stir until totally absorbed.  Turn off the heat and let it sit for 1 minute.
  6. Pour the contents of the saucepan on the dry ingredients and immediately stir for around a minute until it is evenly absorbed.
  7. Pour the contents of the bowl on a baking pan lined with parchment paper.  Spread evenly.
  8. Place the pan in the oven.
  9. After 15 minutes, remove the pan and gently break up with a spatula.  Repeat this 3 more times.
  10. After 1 hour, remove the pan from the oven, gently break up the granola with a spatula and let it sit for 15 minutes.
  11. Pour 2 cups of the granola into a large bowl and add a handful of cherries.  Mix it with a spatula.  Repeat this until the cherries you run out.


The original recipe calls for salt.  I eliminated that because the roasted pistachios had more than enough salt.  It also called for virgin olive oil.  I prefer regular olive oil.