This is what I'll be eating from a plastic baggy on the way to the airport in the wee hours of the morning. I know that I recently posted a granola recipe, but I still had the ingredients to make another batch, this time a little nuttier. I kept the wet to dry ratios the same and just added a wider variety of nuts and seeds that I had on hand. (I know, I know. Who really has all of this random crap on hand? If you saw my freezer you'd understand.)
If you compare my original granola photo to the one below, you can actually see how much more sugary that original batch was when I made it with the original amounts of 3/4 cup maple syrup and 1/2 cup brown sugar. The sugar crystals are clinging for dear life to the pieces of almond and oats. I prefer it less sweet (as I've written the recipe), but you can adjust it to your liking.
I may not be posting much (or at all) in the next week or so while I'm away, but I'll try to at least upload a photo here and there. Bon voyage! To me!
Extra Nutty Sour Cherry Olive Oil Granola
3 cups old-fashioned rolled oats
1/2 cup raw chopped walnuts
1/2 cup raw cashew pieces
1/2 cup sliced almonds
1/2 cup raw pumpkin seeds, hulled
1/2 cup raw sesame seeds
1 cup unsweetened shredded or flaked coconut
2/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup packed light brown sugar
1 teaspoon kosher salt
1 cup dried cherries
Yogurt, for serving (optional)
Fresh berries, for serving (optional)
1. Preheat the oven to 300˚F. In a large bowl combine the oats, pistachios, pumpkin seeds, almonds, coconut, maple syrup, olive oil, brown sugar, and salt. Spread the mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown.
2. Transfer the granola to a large bowl and add the dried fruit, if using, tossing to combine. Serve with yogurt and fruit, if desired. Makes about 9 cups.