Hazelnut-Pistachio Granola with Dried Cherries and Candied Ginger
Tart cherries, hazelnuts, salty pistachios, and zingly little bits of candied ginger make this crunchy, easy granola sing. Put it in mason jars and give it away as Christmas gifts! Or keep it all for yourself. Either way, it's all good.
Yield: 6cups
Ingredients
1/2cuppure maple syrup
1/4cupvegetable oil
2tablespoonsunsalted butter
1/2teaspoonground cinnamon
2 1/2cupsrolled oats
1cupshelledroasted and salted pistachios
1cupdry roasted hazelnutslightly chopped
1cupsweetened flaked coconut
3/4cupdried cherrieslightly chopped
1/2cupfinely chopped candied ginger
Instructions
Preheat oven to 325 degrees Fahrenheit.
To a small saucepan over medium-low heat, add the maple syrup, vegetable oil, butter, and cinnamon. Stir occasionally until butter is melted and ingredients are combined. Stir in the cinnamon
In a large bowl, toss together the rolled oats, pistachios, hazelnuts, and coconut.
Pour the maple syrup mixture over the oats and nuts, and with a wooden spoon, toss until evenly coated.
Line a large rimmed cookie sheet with parchment paper or a silicone mat.
Spread granola on cookie sheets and bake for 30-40 minutes, stirring every 10 minutes, until the granola turns golden brown.
Let cool, then mix in the dried fruit.
Store in an airtight container (it should keep for up to a month at room temperature).