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Categories:
almonds pumpkin seeds sunflower seeds pecans maple syrup extra-virgin olive oil light brown sugar salt coconut chips cherries
Viewed: 53 - Published at: a year agoIngredients
- 3 1/2 cups sliced raw almonds, roughly chopped
- 3/4 cup hulled raw pumpkin seeds
- 3/4 cup hulled raw sunflower seeds
- 1 cup raw pecans, whole or coarsely chopped
- 1/3 cup maple syrup
- 1/2 cup extra virgin olive oil
- 1/2 cup packed light-brown sugar
- 1 large pinch salt, plus more to taste
- 1 cup unsweetened coconut chips
- 1 cup dried tart cherries
Method
- Preheat oven to 325° F.
- Place almonds, pumpkin seeds, sunflower seeds, pecans, maple syrup, olive oil, sugar, and salt in a large bowl and mix until well combined. Spread granola mixture in a flat layer on a large rimmed baking sheet. Transfer to oven and bake.
- After 30 minutes, remove the sheet from the oven, mix in the coconut flakes, and place it back into the oven for another 20 to 25 minutes, stirring only once halfway through, until the almond slices and coconut chips are toasted.
- Remove from oven. Sprinkle with more salt to taste. (Stick to sprinkling salt from overhead and avoid manually mixing it in at this stage-letting your granola cool before stirring will encourage clumps to form.) Let cool completely, then stir in the cherries. Store in an airtight container for up to 1 month.
