(courtesy of Kele Song, director of strategy, Marcella Foundation in South Lake Tahoe. Makes 12 servings)
3 cups rolled oats
1 cup shelled pistachios
½ cup pumpkin seeds
1 cup unsweetened coconut chips
1 tablespoon kosher salt
½ cup light brown sugar
⅓ cup maple syrup
⅓ cup extra-virgin olive oil
¾ cup dried sour cherries
Preheat oven to 300 degrees F. Mix oats, pistachios, coconut, pumpkin seeds, and salt in a large bowl. In a small saucepan set over low heat, warm sugar, syrup, and olive oil until sugar has just dissolved, then remove from heat. Fold liquids into oat mixture, making sure to coat the dry ingredients well. Line a large baking sheet with parchment paper and spread granola over it. Bake until dry and lightly golden, about 40 minutes, stirring halfway through. Remove from oven and mix in dried sour cherries. Allow to cool to room temperature before transferring to a storage container. Stays fresh up to 1 week.
