Cherry, Pistachio, and Coconut-Toasted Granola

A bit granola obsessed around the holidays? Join my party. I just can’t get enough. Here’s a Christmas granola that’s going to make you swoon with Santa spirit: Cherry, Pistachio, and Coconut-Toasted Granola.

May I suggest starting with Buddy the Elf’s favorite ingredient: Eric Johnson’s award-winning Tucker Mountain Maple Syrup?

photo (2)I always make a double batch because it goes so lickety-split. First, in a small saucepan, combine 1 Cup Extra-Virgin Olive Oil, 1 Cup Honey, and 1 Cup Pure Maple Syrup. Heat on low until small bubbles form around the side.

While that’s going on, assemble the dry ingredients.

photoIn a large bowl, combine oatmeal, sunflower seeds, pumpkin seeds, walnuts, almonds, pecan pieces, coconut chips, and a dash of salt. I cook my granola until it’s toasty dark. This time around it went a little too dark. “Just say it’s gourmet,” the professor advised. Gourmet sounds better than “burnt.”

granola2Gourmet, no? After you’ve cooked the granola, add dried red cherries and freshly shelled green pistachios. There you go! A beautiful, energy-inducing, homemade Christmas treat.

Some granola tips: from sad experience I have learned what not to do: do not cook the cherries or the pistachios. The cherries turn hard and the pistachios turn mushy.

Want granola that clumps? Sure, adding more sugary binder will help clump, but I didn’t want more sugar. Instead, Food52 advises adding a frothy (beaten) egg white to help stickage.

Two frothy egg whites were added. Clumps ensued. And life was good.

Super duper clumping: Bake granola as directed. Do not stir. When toasty brown, turn off oven and leave overnight. In the morning you’ll have a sheet of granola you can break apart with your hands, to your exact specifications!

granola Feast, my darlings.

photo 5Wrap it with a bow and give some Maisymak Granola Snack, Holiday Style. Fully loaded.

Cherry, Pistachio, Toasted-Coconut Granola

1 Cup Extra-Virgin Olive Oil

1 Cup Honey

1 Cup Pure Maple Syrup

6 Cups Oatmeal (not instant)

1 Cup Pumpkin Seeds

1/2 Cup Sunflower Seeds

1 Cup Walnuts

1 Cup Almonds

1/2 Cup Pecan Pieces

1 Cup Coconut Pieces

1/2 tsp Kosher Salt

2 Frothy Egg Whites (optional, for extra clumping)

1 Cup Dried Cherries

1 Cup Pistachios

Directions:

Preheat oven to 325. Must be low or granola will burn (another sad experience.)

1. In a small saucepan, combine the olive oil, honey, and maple syrup. Heat on low heat until small bubbles come to surface.

2. While wet ingredient are heating up, combine oatmeal, seeds, nuts, coconut pieces, and salt in a big bowl.

3. Add wet ingredients to dry ingredients. Stir.

4. Add frothy egg whites (I used a blender) and stir.

5. Line two cookie sheets with foil. Spread out granola. Cook for about an hour, checking to make sure granola doesn’t burn. For more clumps, resist the urge to stir the granola. Let cool and break up by hand.

6. Add dried cherries and pistachios.

7. Eat and/or scoop into bags for Christmas delivery!

Merry Christmas, friends! May you eat cherry, pistachio, toasted-coconut granola and never be weary again…

More holiday treats:

Sugared-Cranberry Brie Bites

Fudgy Black Bean Candy-Cane Cookie

Pomegranate, Mango, Mixed-Green Salad

A Runner’s Holiday Granola (Deseret-News Style)

FacebookTwitterGoogle+PinterestShare

Leave a Reply

Your email address will not be published. Required fields are marked *