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KIWI magazine

Filed under: Breakfast, Recipes, Yummy

olive oil baked granola

Make friends with homemade granola, a versatile kitchen player. Use it to top ice cream, as a base for granola bars, or simply eaten as a snack. Feel free to change up the dried fruits and nuts based on what'’s in your pantry. Store the granola in an airtight container at room temperature for up to two weeks or in the freezer for three months.

Active time: 10 minutes

Total time: 55 minutes

Ingredients

  • 3 cups rolled oats
  • ½ cup unsweetened flaked coconut
  • 1/3 cup maple syrup
  • ¼ cup extra-virgin olive oil
  • ¾ teaspoon kosher salt
  • ¾ cup shelled pistachio nuts
  • ¾ cup dried cherries
  • ½ cup chocolate chips

Directions

  1. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, stir together the oats, coconut, syrup, olive oil, and salt. Spread on the baking sheet in a single layer. Bake for 15 minutes.
  3. Stir the granola and add the pistachios. Bake for another 25-30 minutes or until the oats and coconut are golden brown. Remove from the oven and let cool completely. Stir in the dried cherries and chocolate chips.
16 servings
Per serving: calories 173, fat 9 g, protein 4 g, carbohydrates 20 g, dietary fiber 3 g, sugar 8 g
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