Cherry Walnut Granola
A lightly sweetened olive oil granola with walnuts, pumpkin seeds and warm spices, baked until dry and stirred through with dried fruit. Good by the handful or over yogurt, and it keeps for a couple of weeks.
Ingredients
- 1 cup walnuts, chopped
- ⅓ cup olive oil
- ⅓ cup maple syrup
- ½ cup dark brown sugar
- 1 cup pumpkin seeds
- 4½ cup old-fashioned rolled oats
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ¾ teaspoon salt
- 1 cup dried cranberries (Craisins)
Method
- Preheat oven to 325 degrees. Place walnuts on a baking sheet and toast until fragrant but not browned, about 8 minutes. Let cool slightly.
- In a small saucepan heat olive oil, maple syrup and sugar over medium heat until sugar dissolves. Remove from heat.
- In a large bowl, mix walnuts, pumpkin seeds, oats, spices and salt. Pour oil-sugar mixture into bowl and mix well.
- Spread mixture over a parchment-paper-lined rimmed baking sheet. Bake until lightly golden and dry, about 30 minutes.
- Remove from oven and let cool slightly. Mix in cherries so they are evenly distributed. Granola will keep in an airtight container up to two weeks.