Savory Maple Granola

INGREDIENTS

3 cups old-fashioned rolled oats
1 cup unsweetened shredded or flaked coconut
1 cup almonds, cashews or a combination of the two
2 tablespoons olive oil
1/2 teaspoon salt
3/8 cup maple syrup
1 teaspoon ground cinnamon
1 large egg white
1 1/2 cups dried sour cherries or another dried fruit, diced if large pieces

DIRECTIONS

Preheat oven to 300 degrees. 

Combine all ingredients but the egg white and dried fruit in a large bowl, tossing to coat evenly. 

Whisk the egg white in a small bowl until frothy. Fold into the granola mixture, distributing it throughout. 

Spread the mixture in a single layer on a parchment-lined baking sheet.

Bake on the middle rack for 45 to 55 minutes. Rotate the pan if granola is baking unevenly. When it is evenly browned and feels dry to the touch, transfer the pan from the oven to the cooling rack. Cool completely.

Once it’s completely cool, break up granola into clusters and sprinkle in dried fruit.

The granola keeps at room temperature in an airtight container for 2 weeks. We often double the recipe because it goes so fast!

Adapted from Smitten Kitchen’s Smitten Kitchen’s Big Cluster Maple Granola by Deb Perelman