Guys. I’m back. Had a bit of overscheduling-of-life there for a while; and while we’re at it, I’m not promising it won’t happen again. Anyhoo —
Today’s healthy-ish (and budget friendly) feature is granola (and before you say it, yes, it’s me being “Boulder” again). It’s got lots of nuts, a little fruit, and not too much sugar, which makes for a great snack on the go. That said, it still has *some* sugar and dried fruit, so best to limit your serving size. Or rationalize the sugar against fiber and healthy fats. Whatever sizzles your bacon — or Tofurkey, since this recipe is actually vegan (but don’t let that turn you off!) Feel free to use the nuts you have on hand and to mix & match. I happened to have some macadamia nuts left from another recipe, so I tossed those in. Had extra pumpkin seeds too, so in they went. This recipe makes a lot, so feel free to share some as a thoughtful, out of the ordinary gift for a houseguest, coworker, etc.
- 2 ¾ cups rolled oats
- 1 cup shelled pistachios
- 1 cup unsweetened coconut chips
- ⅓ cup pumpkin seeds
- 1-3 teaspoons kosher salt (use your judgment)
- ½ cup light brown sugar
- ⅓ cup maple syrup
- ⅓ cup extra virgin olive oil
- ¾ cup dried sour cherries
- Preheat oven to 300. In a large bowl, mix together the oats, nuts, coconut, pumpkin seeds and salt.
- 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.
- 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.
- 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.