Cherry Pistachio Granola (11 Madison Park Copycat Granola!)
Servings: 14 ½ cup servings
Ingredients
- 3 cups rolled oats gltuen free if needed!
- ½ cup raw pistachios (shelled, roughly chopped)
- ½ cup unsweetened coconut flakes (wide flakes if possible)
- ⅓ cup raw sunflower seeds
- ⅓ cup cup raw pumpkin seeds / pepitas
- 2 tablespoons whole brown flax seeds
- ½ teaspoon fine sea salt
- ⅓ cup pure maple syrup
- ¼ cup light brown sugar, packed
- ⅓ cup extra virgin olive oil
- ¾ cup dried tart cherries (look for Montmorency that’s what EMP uses!)
Instructions
- Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl: oats, pistachios, coconut flakes, sunflower seeds, pumpkin seeds, flax seeds, and salt.
- Whisk together the wet ingredients in a small bowl: maple syrup, brown sugar, and olive oil. Pour this over the dry mixture and stir until everything is evenly coated.
- Spread the mixture into a thin, even layer on the prepared baking sheet.
- Bake for 20 to 35 minutes, stirring once halfway through (IF you don't want it clustered). Once the color is golden brown and smells aromatic.
- Cool completely on the pan. The granola will get crunchier as it cools.
- Stir in the dried cherries once cooled, then transfer to an airtight container.
- If you like this recipe please leave a comment and rate it below! :D
Notes
If you want bigger clusters, press the mix firmly into the pan before baking