by Irving Greisman
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
- 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.
- Preheat the oven to 300 degrees.
- Combine the maple syrup and olive oil in the saucepan over low heat for 2-3 minutes.
- 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.
- Add the brown sugar to the saucepan and stir until totally absorbed. Turn off the heat and let it sit for 1 minute.
- Pour the contents of the saucepan on the dry ingredients and immediately stir for around a minute until it is evenly absorbed.
- Pour the contents of the bowl on a baking pan lined with parchment paper. Spread evenly.
- Place the pan in the oven.
- After 15 minutes, remove the pan and gently break up with a spatula. Repeat this 3 more times.
- After 1 hour, remove the pan from the oven, gently break up the granola with a spatula and let it sit for 15 minutes.
- 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 from virgin olive oil. I prefer regular olive oil.