RECIPE COURTESY OF ELEVEN MADISON PARK From: Food Network Magazine
Course Breakfast, Brunch
Cuisine American
Keyword granola, yogurt
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 12
Calories 331kcal
Author RECIPE COURTESY OF ELEVEN MADISON PARK
Ingredients
2 3/4cupsorganic rolled oats
1cupunsweetened coconut flakes
1cupunsalted pistachios
1/3cupunsalted pepitashulled green pumpkin seeds
1tablespoonkosher saltor 1 1/2 teaspoons fine salt
1/2cuppacked light brown sugar
1/3cupmaple syrup
1/3cupextra-virgin olive oil
3/4cupdried sour cherries
Instructions
Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes. Remove from the oven and toss with the dried sour cherries. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.