Makes 4 servings
Delicious breakfast or mouth-watering dessert? We say both. This granola dish is packed with gluten-free oats and blended with sweet maple syrup and brown sugar, roasted pistachios, almonds, and of course, cinnamon. A hint of vanilla and coconut add creaminess, while dried cherries and blueberries bring a balance tartness. It’s a tasty way to start your day or whenever you crave something sweet and crunchy.
Preheat oven to 300ºF. In a large bowl, mix oats, pistachios, coconut, almonds, salt, and cinnamon.
In a small saucepan set over medium-low heat, warm the sugar, syrup, and Wesson Canola Oil to a low simmer and whisk until the sugar has dissolved. Remove from heat. Whisk in vanilla.
Fold liquid into dry granola mixture, making sure to coat evenly.
Line a large rimmed baking sheet with parchment or silicone baking mat. Bake until dry and lightly golden, for 30-40 mins., stirring every 10 minutes. Granola should be lightly golden but not dark.
Remove granola from the oven and allow it to cool to room temperature.