Granola

There is no more addictive snack than this simple do-it-yourself mix of healthy, hearty foods.  Granola can be so much better than the stuff you buy at the store.  This makes a lovely hostess gift, yogurt-topper, between-meal munchie… the list goes on.  Credit for this recipe goes to the Manhattan restaurant Eleven Madison Park, where chef Daniel Humm sends guests off with a half pound of this granola as a parting gift.  The recipe was published in the May 2012 issue of Food Network Magazine.  I’ve made a couple of minor modifications to my own taste.

2¾ cups organic rolled oats
1 cup unsweetened coconut flakes
1 cup unsalted pistachios
1/3 cup unsalted pumpkin seeds (pepitas)
1½ tsp. sea salt
½ cup packed brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
¾ cup dried sour cherries (or dried cranberries – often more readily available)

1. Preheat oven to 300°F.  Toss the oats, coconut, pistachios, pumpkin seeds, and salt in a large bowl to combine.

2. Gently heat the brown sugar, syrup, and olive oil in a small saucepan on the stove, stirring until the sugar is dissolved.  Pour over the oat mixture and stir until evenly coated.

3. Distribute the mixture in an even layer on 1 or 2 baking sheets.  (I line my baking sheets with parchment, which makes cleanup easier.)  Bake the granola in the oven for 20-25 minutes, stirring occasionally to allow for even cooking.

4. Remove from the oven and toss together with dried cherries or cranberries.  Try to avoid the temptation to eat it all before it cools.  This will keep in an airtight container for up to 1 week, or can be frozen for longer.  (But it will have been eaten long before that.)

Makes about 7 cups