If you know me, you know I love making and gifting granola. It’s such a special treat when it’s made with good ingredients and love. I’ve heard from most people I give it to that they hide their granola (randomly, often in their nightstand) and don’t share it with their family or friends. This granola also has the perfect balance of sweet and salty so it’s hard to stop eating. I hope you enjoy this pistachio cherry granola recipe (and sometimes share with others!).
I have given this out in mason jars wrapped in pretty ribbon to my family, colleagues and neighbors as a Christmas gift. I’ve also sent it to friends as part of a gift package when they returned home from the hospital and they both loved it. We aren’t quite at this stage, but it’s also a great gift for your kids’ teachers at school. I honestly most often make it just to have it around the house to snack on and put on top of yogurt. The kids and Lateef are slightly obsessed.
I usually buy the ingredients at Trader Joe’s. I am a bulk dried goods gal, but I find the prices of the TJ’s dried fruit and nuts to be well priced, good quality and good sizes bags for this recipe.
This is my most requested granola combination. There’s something luxurious about the combination of pistachios and juicy cherries. One added bonus of making this at home is that your home will be filled with the delicious aromas of this cooking treat.
- 3 1/2 cups old-fashioned rolled oats
- 1 1/2 cups raw pistachios (unsalted)
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pepitas
- 1 1/2 cups dried tart cherries (halved)
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/2 cup olive oil
- 1 teaspoon sea salt
Preheat oven to 250 degrees F.
Combine the oats, pistachios, sunflower seeds, pepitas, sea salt, brown sugar and cinnamon in a large mixing bowl. In a separate bowl, whisk together the oil, maple syrup and vanilla. Pour the wet ingredients over the dry ingredients and stir. Transfer the mixture to two baking sheets.
Bake for 50 minutes, stirring the granola every 15 minutes. At 45 minutes, add the cherries for the last five minutes. Allow the granola to rest and cool before transferring. Best stored in a glass container.