AuthorSarah RacineYield = 7 cups of cereal
Loosely inspired by Eleven Madison Park's takeaway parting gift, this granola is a crunchy, savory, sweet and salty masterpiece. Enjoy a handful or a bowl with milk, at any time of day!
300F convention or convection, middle rack
Half sheet or cookie sheet with parchment or silpat, ungreased.
Whisk the maple syrup, brown sugar, and salt together until the solids are mostly dissolved. While continuously whisking, slowly stream in olive oil. Keep whisking until no separation remains.
Add wet ingredient mixture to all the dry ingredients in a large bowl. Remember to keep your dried cherries on the side and do not add them at this time. Mix with a large spoon or with hands until all the oats are evenly coated in the wet mixture.
Spread mixture onto prepared tray and spread until the tray is evenly covered.
Bake the mixture for 40 minutes total, stirring every 10 minutes to ensure an even bake. Even after the full bake time, the granola might not seem crunchy at first, but take it out anyway and let cool for 5 minutes to test the texture. Due to the high sugar content and the low temperature, it can be tricky to gauge, but if it's crunchy right from the oven you've certainly overbaked it.
Mix in dried cherries once baking is complete.
Let cool and serve or package immediately. To maintain its maximum crunch, store in an airtight container for up to two weeks.
Ingredients
Directions
300F convention or convection, middle rack
Half sheet or cookie sheet with parchment or silpat, ungreased.
Whisk the maple syrup, brown sugar, and salt together until the solids are mostly dissolved. While continuously whisking, slowly stream in olive oil. Keep whisking until no separation remains.
Add wet ingredient mixture to all the dry ingredients in a large bowl. Remember to keep your dried cherries on the side and do not add them at this time. Mix with a large spoon or with hands until all the oats are evenly coated in the wet mixture.
Spread mixture onto prepared tray and spread until the tray is evenly covered.
Bake the mixture for 40 minutes total, stirring every 10 minutes to ensure an even bake. Even after the full bake time, the granola might not seem crunchy at first, but take it out anyway and let cool for 5 minutes to test the texture. Due to the high sugar content and the low temperature, it can be tricky to gauge, but if it's crunchy right from the oven you've certainly overbaked it.
Mix in dried cherries once baking is complete.
Let cool and serve or package immediately. To maintain its maximum crunch, store in an airtight container for up to two weeks.
