Cooking Time

30-40 minutes

Serving Size

4 Servings

Vegan

Delicious breakfast or mouth-watering dessert? We say both. This granola dish is packed with gluten-free oats and blended with sweet maple syrup and brown sugar, roasted pistachios, almonds, and of course, cinnamon. A hint of vanilla and coconut add creaminess, while dried cherries and blueberries bring a balance tartness. It’s a tasty way to start your day or whenever you crave something sweet and crunchy.

CONTAINS:

tree nuts

Ingredients

Granola

Wesson Canola Oil 1/4 cup.

Brown Sugar, packed 1/2 cup.

Maple Syrup 1/4 cup.

Vanilla Extract 1/2 tsp.

Rolled Oats, GF 2 cups.

Pistachios, roasted, rough chopped, salted 1/2 cup.

Coconut flakes, unsweetened 1/3 cup.

Almonds, roasted, sliced, unsalted 1/2 cup.

Kosher Salt 1/2 tsp.

Cinnamon 1/4 tsp.

Dried Sour Cherries 1/3 cup.

Dried Blueberries 1/3 cup.

Method

Granola

Preheat oven to 300ºF. In a large bowl, mix oats, pistachios, coconut, almonds, salt, and cinnamon.

In a small saucepan set over medium-low heat, warm the sugar, syrup, and Wesson Canola Oil to a low simmer and whisk until the sugar has dissolved. Remove from heat. Whisk in vanilla.

Fold liquid into dry granola mixture, making sure to coat evenly.

Line a large rimmed baking sheet with parchment or silicone baking mat. Bake until dry and lightly golden, for 30-40 mins., stirring every 10 minutes. Granola should be lightly golden but not dark.

Remove granola from the oven and allow it to cool to room temperature.

Assembly Method

Add in dried cherries and dried blueberries and lightly stir to make sure they’re evenly distributed. Allow cooling fully before storing in an air-tight container.