0.5 teaspoons sea salt for 1 tablespoon coarse kosher fine (original calls )
0.3 cup pepitas unsalted
1 cup pistachios unsalted
1 cup coconut flakes unsweetened
0.5 teaspoon vanilla extract
0.3 cup vegetable oil
0.5 cup walnuts
Equipment
bowl
baking sheet
sauce pan
baking paper
oven
aluminum foil
microwave
measuring cup
Directions
Preheat the oven to 300 degrees F. Line 1 large (13×1
baking sheet or 2 smaller (anything less than 13×1
with parchment paper or nonstick foil.Toss the oats, coconut, pistachios, pepitas, other nuts and salt in a large bowl. Warm the brown sugar, maple syrup and oil in a small saucepan over low heat, stirring, until the sugar dissolves. Alternatively, you can just heat in a microwave-safe measuring cup for about 30 seconds and stir well.
Add the vanilla. Fold the sugar mixture into the oat mixture and stir to coat.
Spread the oat mixture on the prepared baking sheets (or sheet) and bake until dry and lightly golden. Mine was divided into two sheets and done in 28 minutes, but if you make it on one large sheet, you’ll probably need to bake for the original 35 to 4
Remove from the oven. Break it up a bit, leaving clumps, and then toss with the dried sour cherries.
