Olive Oil Granola With Dark Chocolate And Maple Recipe

Ingredients

2 3/4 cups old-fashioned rolled oats 

3/4 cup pecan halves, chopped 

3/4 cup roasted cashews, chopped 

1 cup unsweetened flaked coconut 

1/2 cup pepitas 

6 tablespoons pure maple syrup 

6 tablespoons extra-virgin olive oil 

1/2 cup packed light-brown sugar 

2 teaspoons flaky sea salt, such as Jacobsen 

3/4 cup dried cherries 

3/4 cup bittersweet chocolate chunks (2 1/2 ounces) 

Preparation

Preheat oven to 300 degrees. In a large heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oatmixture; mix until evenly coated. Spread onto a parchment-lined rimmed baking sheet.

Bake, stirring every 15 minutes, until granola is golden and crisp, about 45 minutes. Let coolcompletely. Stir in cherries and chocolate. Granola can be stored in an airtight container at roomtemperature up to 2 weeks.