Cherry Pecan Granola via The Parsley Thief

I've been going through a granola obsession lately. I eat it for breakfast, sprinkled on low-fat Greek yogurt, with some agave syrup over the top. I was intrigued by this recipe from the new cookbook, Power Foods, (published by the people of Whole Living magazine), because it's packed with healthy ingredients...I love the addition of ground flaxseeds. I did adjust it quite a bit, because as written, it was a bit flat. I think they were going for a more healthy, low calorie take on granola & of course, I made it a bit less healthy. This is my take on it. It makes a big batch...plenty for lots of breakfasts, or as a great gift, packaged up in a pretty glass jar. Who wouldn't love to receive some?

Cherry Pecan Granola

Adapted {quite generously} from Power Foods, by Martha Stewart

Makes about 8 cups

This recipe is very flexible.  You can use any nut you prefer {pistachios, almonds, walnuts, etc.}.  You can substitute sunflower seeds for the pepitas.  For a sweetener, you can use agave, some brown sugar, or a mixture.  The cherries can be swapped out for the dried fruit of your choice {raisins, dried cranberries, dried currants, etc.}.  Basically, you can get creative here!

3 cups old-fashioned rolled oats

1 1/2 cups coarsely chopped pecans

3/4 cups roasted, salted pepitas {hulled pumpkin seeds}

3 tablespoons ground flaxseed

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1 egg white

1/2 teaspoon coarse salt

3/4 cups maple syrup

1/3 cup olive oil

1/2 cup dried cherries

Preheat the oven to 350 degrees.  

Combine the oats, pecans, pepitas, flaxseed, cinnamon & cardamom in a mixing bowl.  In a separate mixing bowl, beat the egg white with the salt until frothy.  Whisk in the maple syrup & olive oil.  Add the oat mixture to the bowl & stir well, making sure all the dry ingredients are coated well.

Pour out onto a rimmed baking sheet; arrange in a single layer.  Bake for about 20-25 minutes, or until golden brown.  Using a spatula, flip the granola around on the baking sheet, about every 5 minutes, to help it cook evenly.  Watch carefully, as nuts will burn quickly!  

Transfer the baking sheet to a wire rack; cool completely.  Once cool, toss in the dried cherries.

Serve with milk...or, sprinkle over a bowl of Greek yogurt, or fresh ricotta cheese.