BY SHALEEN DESTEFANO
My grandfather passed away at the ripe old age of 99 in the early hours of Sunday, April 7th. By 3pm that afternoon, my dear friend Theresa, had delivered a mason jar filled to the brim with literally the best homemade granola I have ever tasted, as a sympathy gift. Let me begin by saying that Theresa is the most giving person we’ve ever met. Everything she creates is done with care and intention. She is a busy mom to three amazing kids, but she never fails to take care of her friends. In fact, I can think of two other occasions where she has literally removed a scarf or necklace from her body to give to me after I complimented them, knowing full well she created them herself. Quite simply, an amazing human. But, back to this addictive granola.
This is her adaptation of the New York Times 11 Madison Park version. If I were you, I’d follow her recipe to a tee – I would change literally nothing. It is just that good. And it makes for the perfect gift.
Ingredients
3 cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut flakes or chips
1/3 cup raw pumpkin seeds shelled
1/3 cup almond slices
2 Tbsp flax seeds
2 Tbsp chia seeds
1 Tbsp kosher salt (diamond crystal) less if using Morton’s or other
1/2 cup brown sugar
1/3 cup maple syrup
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries
Directions
Step 1: Heat oven to 300 degrees. In a large bowl, mix together the oats, pistachios, almonds, coconut, pumpkin, flax and chia seeds and salt.
Step 2: In a small saucepan set over low heat, warm the sugar, syrup and olive oil until the sugar has just dissolved, then remove from heat. Mix all dry ingredients except cherries together in a bowl. Fold liquids into the mixture dry ingredients.
Step 3: Line a large rimmed baking sheet with parchment paper or a silicone baking mat, and spread granola over it. Bake until dry and lightly golden, 35 to 40 minutes, stirring granola a few times along the way.
Step 4: Remove granola from oven, and mix into it the dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Makes about 6 cups.