Makes about 6 cups granola
Takes 1 hour, start to finish

PARTS
— 2.5 cups rolled oats
— 1 cup pistachios
— .5 cup pecans
— 1 cup unsweetned coconut flakes
— .33 cup light brown sugar
— .33 cup maple syrup
— .33 cup olive oil
— .75 cup sour cherries

CLUES
1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl, combine oats, pistachios, pecans, coconut flakes, and 1 tbsp fine salt.
3. Place a small pan over low heat and add sugar, maple syrup and olive oil. Cook, stirring, just until sugar dissolves.
3. Pour liquid mixture into large bowl with oat mixture and gently toss to coat.
4. Place granola on prepared baking sheet. Bake for 35-45 minutes or so, stirring once or twice throughout, until lightly golden and dry. If you want your granola a deeper golden, move it to the bottom back and broil for a minute or two. Watch it carefully!
5. Remove granola from the oven, stir in sour cherries then push into a circle in center of baking sheet. This helps create crunchy clusters as it cools. Store granola in an airtight container at room temperature for up to 1 week.

This recipe was adapted from Eleven Madison Park.