[open type="rte"]
Homemade granola is our go-to breakfast for any time of year. We love to make a big batch for the week, to be added to yogurt, milk, or even smoothie bowls or stirred into baked good batters.
This recipe is modified from our friends at Eleven Madison Park, with a lightly honey-sweetened crunch from pistachios and pumpkin seeds.
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="2 ¾ cups rolled oats"] [ingredient product="false" text="1 cup shelled pistachios"] [ingredient product="false" text="1 cup unsweetened coconut chips"] [ingredient product="false" text="⅓ cup pumpkin seeds"] [ingredient product="false" text="1 tablespoon kosher salt"] [ingredient product="false" text="½ cup light brown sugar"] [ingredient product="false" text="¾ cup dried sour cherries"] [ingredient product="true" handle="california-honey" title="Brightland California orange blossom honey" text="⅓ cup of PRODUCT"] [ingredient product="true" handle="alive" title="Brightland ALIVE olive oil" text"1/3 cup of PRODUCT"] [close type="ingredients"] [open type="images" count="1"]
