Instructions

• Preheat the oven to 300°F. Line a baking sheet with parchment paper.
• Measure ½ cup browned butter and set it aside to cool slightly if it is warm.
• In a large bowl, stir together 3 cups rolled oats, 1 cup coarsely chopped pistachios, 1 cup unsweetened coconut flakes, ½ cup dried tart cherries, ⅓ cup pepitas, ¼ cup ground flaxseed, and 3 teaspoons kosher salt.
• In a small saucepan, combine ½ cup brown sugar, ⅓ cup maple syrup, and 2 tablespoons olive oil. Warm over medium-low heat, whisking until the sugar dissolves and the mixture is smooth and hot but not boiling. Remove from heat.
• Stir the ½ cup browned butter into the warm sugar-syrup mixture until fully combined.
• Pour the wet mixture over the oat mixture and stir with a spatula until all the dry ingredients are evenly coated.
• Spread the mixture in an even single layer on the prepared baking sheet.
• Bake for 40 minutes, tossing or stirring the granola once about halfway through the bake (around 20 minutes) for even browning.
• Remove the baking sheet from the oven and toss the granola again to break up large clusters and distribute toasted pieces.
• If using, sprinkle ½ cup chocolate chips over the hot granola (they will soften/melt slightly) or wait until the granola is cool to keep chips whole. Let the granola cool completely on the baking sheet before transferring to an airtight container.