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Bird Bakery Granola

RATE THIS RECIPE
(33)
birdbakery/Instagram
RATE THIS RECIPE
(33)

Ingredients

  • 5 cups old-fashioned oats
  • 2 cups unsweetened coconut flakes
  • 2 cups unsalted pistachios
  • 2/3 cups unsalted pumpkin seeds
  • 1 tablespoon sea salt
  • 1/2 cup packed light brown sugar
  • 1/2 cup packed dark brown sugar
  • 2/3 cup maple syrup
  • 2/3 cup extra-virgin olive oil
  • cups dried cherries
  • Chef notes

    Whether sprinkled on top of your favorite ice cream or combined with yogurt and fruit for a balanced breakfast, our granola is the perfect combination of salty and sweet. Guests order jars of it by the case, because it's so uniquely different. Brown sugar replaces white sugar and olive oil is used in place of butter to create a light crunch that makes it nearly impossible to resist.

    Preparation

    1.

    Heat oven to 275°F. Line two baking sheets with parchment and set aside.

    2.

    In a large bowl, mix together oats, coconut, pistachios, pumpkin seeds and sea salt. Set aside.

    3.

    In a small saucepan, combine sugar, maple syrup and olive oil, stirring over low heat until the sugar dissolves completely. Pour over oat mixture. Stir well.

    4.

    Spread onto sheets evenly. Bake until golden, about 20-25 minutes, rotating pan once at 10 minutes. Cool at room temperature. Break up granola; sprinkle with dried cherries. Store in an airtight container.