“Back on Track” Granola

6 Mar

After a weekend of indulgence including multiple slices of Mocha Brownie Cake and a few Funfetti cupcakes (yes, I made Funfetti cupcakes from a box. More details in a post to come) I needed to, as is often said in my family, get “back on track”. I was looking for something hearty but healthy way to start my week.

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This granola fit the bill. It’s just sweet enough to keep you wanting more with a slight hint of salt to balance it out. Coming together in minutes,this recipe made for a perfect Sunday evening project. This granola is easily adaptable to whatever you have on hand. I will say, however, that the tang of the dried cherries that turn up in every couple of bites are hard to beat!

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Start by combining the pistachios, walnuts, rolled oats, pumpkin seeds, and unsweetened coconut chips

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Heat the sugar, maple syrup, and olive oil until the sugar dissolves

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Pour over oats mixture and gently toss to coat

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Spread onto a lined baking sheet

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Bake for 40 minutes, stirring every 15 minutes

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The original recipe called for 1 tablespoon of salt. The first time I made this, I thought that seemed like a lot so I used 2 teaspoons. While still delicious, it was a tad salty for my taste. This time I planned to cut it back to 1 teaspoon but could only find salted pumpkin seeds so I decided to use 3/4 teaspoon instead. I think it was just perfect. The original recipe also called for more olive oil, brown sugar, and maple syrup.

“Back on Track” Granola


2 3⁄4 cups rolled oats

1/2 cup shelled pistachios

1/2 cup walnut halves

1 cup unsweetened coconut chips

1/3 cup pumpkinseeds

3/4 – 1 teaspoon salt

1/3 cup light brown sugar

1/4 cup maple syrup

1/4 cup extra virgin olive oil

3⁄4 cup dried sour cherries.

1. Preheat oven to 300. In a large bowl, mix together the oats, pistachios, coconut, pumpkinseeds and salt.

2. In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.

3. Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.

4. Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.

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One Response to ““Back on Track” Granola”

Trackbacks/Pingbacks

  1. Loaded Quinoa Cookies (vegan) | deliciousbalance - March 25, 2014

    […] of odds and ends mix-ins I had been collecting. The tablespoon of pistachios leftover from making granola, the 1/4 cup of shredded coconut leftover from making banana bread, and the handful of chocolate […]

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