5-Step Granola
Recipe - ST. LOUIS PARK (+Wines & Spirits)
5-Step Granola
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Ingredients
2 ¾ cups old-fashioned oats
1 cup shelled, roasted and salted pistachios
1 cup unsweetened coconut chips
½ cup raw pepitas
2 teaspoons kosher salt
¼ cup packed light brown sugar
â…“ cup maple syrup
â…“ cup extra virgin olive oil
½ teaspoon vanilla extract
¾ cup dried tart cherries
SPECIAL EQUIPMENT: Parchment paper or silicone baking mat
Directions
- Heat the oven to 300 F.
- In a large bowl, mix together oats, pistachios, coconut chips, pepitas and kosher salt.
- In a small saucepan set over medium-low heat, warm ¼ brown sugar, maple syrup and extra virgin olive oil until the sugar just dissolves, then remove from heat. Stir in vanilla extract.
- Fold the syrup mixture into the oat mixture, making sure to coat the dry ingredients well.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat; spread the granola over it. Bake until lightly golden, about 35 minutes, stirring the granola a few times along the way. Remove the granola from the oven, and mix in sour cherries. Allow to cool to room temperature. Store in an airtight container for up to 2 weeks.
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Prep Time
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Cook Time
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Servings
Directions
- Heat the oven to 300 F.
- In a large bowl, mix together oats, pistachios, coconut chips, pepitas and kosher salt.
- In a small saucepan set over medium-low heat, warm ¼ brown sugar, maple syrup and extra virgin olive oil until the sugar just dissolves, then remove from heat. Stir in vanilla extract.
- Fold the syrup mixture into the oat mixture, making sure to coat the dry ingredients well.
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat; spread the granola over it. Bake until lightly golden, about 35 minutes, stirring the granola a few times along the way. Remove the granola from the oven, and mix in sour cherries. Allow to cool to room temperature. Store in an airtight container for up to 2 weeks.