the best granola you'll ever eat

Perhaps I'm still a novice, but it's rare that I make something at home and think that it's the best of its category. Usually, I settle for "this is pretty good, for homemade." This granola so exceeds expectations that I'm frankly astonished.

Adapted from a New York Times recipe for Eleven Madison Park granola, I substituted my favorite nuts for the coconut chips and sunflower seeds, and played around with the salt ratio to increase the savoriness. The chocolate chips are folded in after baking, and melt a bit to form little clusters of chocolatey goodness. The recipe is also seriously simple - 15 minutes of prep, 40 minutes in the oven. Honestly, I dare you to try this and then go back to storebought!

The Best Granola Ever
2 3/4 cups rolled oats
1 cup shelled pistachios
1/2 cup cashews
1 tablespoon salt (I used maldon sea salt)
1/2 cup light brown sugar
1/2 cup maple syrup
2 tablespoons honey
1/3 cup extra virgin olive oil
3/4 cup dried sour cherries
3/4 cup dark chocolate chips


Preheat oven to 300 degrees. In a large mixing bowl, mix together oats, pistachios, cashews, and salt. In a small saucepan over low heat, stir together sugar, maple syrup, honey, and olive oil until sugar is just melted. Pour syrup mixture over dry ingredients and mix, making sure everything is coated well. Spread in a single layer on a lipped cookie sheet lined with parchment. Bake for 35-40 minutes until golden brown, stirring every 10 minutes or so. Cool slightly, then mix in cherries in chocolate chips. Cool completely before storing. And make sure to try it immediately - it is amazingly crisp and great on vanilla yogurt or ice cream!