Olive Oil Granola with Pecans and Cherries

Olive Oil Granola with Pecans and Cherries

I love making granola in a convection oven because it cooks evenly and you don’t end up with burned bits around the edges. So I’ve included cooking times for both a convection and a standard oven here. This recipe is also forgiving, so feel free to use your own mixture of nuts and dried fruits. And play around with different olive oils. It’s amazing how a fruitier oil honestly conveys that taste once baked. I’m hooked.

Ingredients

3 cups rolled old-fashioned oats (not instant; use gluten-free oats if that is a concern)
1 cup raw pecan halves
3/4 cup sliced, raw almonds
1/2 cup raw pumpkin seeds
1/2 cup sweetened coconut
1/4 cup sesame seeds
3/4 cup dried cherries
3/4 cup maple syrup
1/2 tsp. vanilla
1/2 cup olive oil
1/4 cup packed light brown sugar* (see note below)
1 tsp. kosher salt
1/2 tsp. cinnamon
1/2 tsp. cardamom
Note: The subsequent times I've made this granola (and there have been quite a few), I've left out the sugar completely and it's still fabulous. The maple syrup adds just the right amount of sweetness. So if you like a little bit sweeter granola, use it. If not, don't.

Instructions

Preheat the convection oven to 275 or the standard oven to 300 F. With the exception of the cherries, mix all the ingredients together in a big bowl and spoon out onto a large, rimmed baking sheet.

Bake Times:
–Convection Oven: 35-40 minutes, stir every 15 minutes.
–Standard Oven: 45 minutes, stir every ten minutes so granola doesn’t stick to the sides of the pan and burn.

Granola will be done when it’s golden brown and well toasted. Remove from the oven and stir in the dried cherries. Let cool completely. Serve with dollops of plain yogurt and fruit.