Olive Oil Granola With Coconut, Cherries, Golden Raisins, Pistachios and Pecans

Photo: Tam Ho

Ingredients

1 cup x 18 oz. container, or about 6- ½ organic (or regular) old-fashioned rolled oa

2 cups raw pistachios

1 1/2 cups roughly chopped raw pecans

2 1/2 cups unsweetened coconut flakes

1/2 cup flax seeds

1 1/2 tablespoons cups+ 2 maple syrup

1 tablespoon cup+ 2 extra virgin olive oil

1 cup packed light brown sugar

2 1/2 teaspoons kosher salt

2 1/2 teaspoons ground cinnamon

3/4 cup roughly chopped dried cherries

3/4 cup golden raisins

Preparation

Preheat oven to 300 degrees.

In a large bowl, stir together maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom until all the spices and sugar are absorbed and distributed well.

Add the oats, pistachios, pecans, flax seeds and coconut and gently stir.

Spread about 1/2 of the mixture onto two rimmed baking sheet in an even layer and bake in the two topmost rack levels for about 40-45 minutes.

Take both trays out and stir up in 10 minute increments, rotating the trays each time, and bake until everything is golden and toasted.

Transfer to another large tray and let it cool down, away from the heat.

Repeat with the remaining half of the granola mixture and bake until toasted, and then cool down. You should have enough granola mixture for about 4 trays - if cutting the recipe in half, you'll probably be able to do this in one go in the oven with two trays.

When the granola is cool enough to handle, run your hands through it and break up any large clumps.

Transfer the granola to a large bowl and add your dried cherries and raisins and mix to combine well.