Cardamom Maple Olive Oil Granola
Makes about 4 cups
Adapted from The New York Times by way of my friend Anna
3 cups (225 grams) old-fashioned rolled oats
1 1/2 cups (165 grams) raw pistachios, hulled and roughly chopped (which yields roughly 3/4 cup)
1/4 cup (50 grams) brown sugar, packed
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 cup (118 ml) pure maple syrup
1/4 cup (60 ml) extra virgin olive oil
2/3 cup (90 grams) dried cherries
salt + granulated sugar for finishing, optional
Preheat the oven to 300 and line a rimmed baking sheet with foil. Set aside.
In a large bowl mix together oats, pistachios, brown sugar, salt and spices. In a liquid measuring cup whisk together olive oil and maple syrup, pour over the oat mixture, and stir well until evenly coated.
Spread the mixture onto the prepared pan and pat into a single layer. Bake for 45-50 minutes, stirring every 10 minutes, until the oats are toasty and lightly browned. Remove the pan from the oven and set on a wire rack to cool. Sprinkle with a few generous pinches of salt and sugar, if using, and stir to combine. When the granola has cooled completely, mix in the dried cherries.
Store in an airtight container for up to several weeks.