Breakfast / Baking
Maple Seed Granola
This granola favors big, craggy clusters and a restrained sweetness. Leave it undisturbed as it cools, then break it into pieces as large as you like.
Image: Demonstration artwork
Ingredients
Granola
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1/2 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup pure maple syrup
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1/2 cup dried cherries
Method
- Heat the oven to 325 F and line a rimmed baking sheet with parchment.
- Mix the oats, almonds, pumpkin seeds, sunflower seeds, cinnamon, and salt in a large bowl. Stir in the maple syrup, olive oil, and vanilla until evenly coated.
- Spread into an even layer on the prepared sheet and press firmly with a spatula. Bake for 20 minutes, rotate the pan, and bake until deeply golden, 12 to 15 minutes more.
- Scatter the cherries over the hot granola. Cool completely without stirring, then break into clusters.