Coconut Sour-Cherry Granola

Ingredients

• 0.8 cup cherries dried sour
• 1 tablespoon kosher salt fine (or)
• 0.5 cup brown sugar light packed
• 0.3 cup maple syrup 
• 0.3 cup olive oil extra-virgin
• 0.3 cup pepitas unsalted green hulled ( pumpkin seeds)
• 2.8 cups rolled oats organic
• 1 cup pistachios unsalted
• 1 cup coconut flakes unsweetened

Equipment

• bowl
• baking sheet
• sauce pan
• baking paper
• oven

Directions

1. Preheat the oven to 300 degrees F. Line 2 rimmed baking sheets with parchment paper. Toss the oats, coconut, pistachios, pepitas and salt in a large bowl. Warm the brown sugar, maple syrup and olive oil in a small saucepan over low heat, stirring, until the sugar dissolves. Fold the sugar mixture into the oat mixture to evenly coat.
2. Spread the granola on the prepared baking sheets and bake, stirring often, until dry and lightly golden, 20 to 25 minutes.
3. Remove from the oven and toss with the dried sour cherries.
4. Let cool to room temperature. Store in an airtight container for up to 1 week or freeze for up to 1 month.