Instructions

• Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or lightly oil it.
• In a large bowl, combine 2 cups old-fashioned rolled oats, 1 cups raw pistachios (hulled & coarsely chopped), 1/3 raw sunflower seeds (hulled), 1/4 cup pepitas, 1/2 cup coconut flakes, 1/2 teaspoon kosher salt, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground cardamom; stir to blend the dry ingredients.
• In a separate bowl, whisk together 1/4 cup pure maple syrup, 1/4 cup honey, 1/4 cup extra virgin olive oil, and 1/4 cup packed light brown sugar until the sugar is mostly dissolved and the mixture is uniform.
• Pour the wet mixture over the dry ingredients and stir thoroughly with a spatula or spoon so all oats and nuts are evenly coated.
• Spread the mixture in an even layer on the prepared rimmed baking sheet. Bake at 300°F for 45 minutes, stirring every 10 minutes (about 4 times) so the granola browns evenly, until golden and well toasted.
• Remove the baking sheet from the oven and let the granola cool completely on the sheet (cooling helps it crisp).
• Once cool, transfer the granola to a large bowl and add 1/2 cup chopped dried cherries and 1/3 cup dried apricots (coarsely chopped); toss to combine. Sprinkle the remaining 1/4 teaspoon kosher salt over the finished granola if desired.
• Serve atop Greek yogurt, fresh ricotta, or use as desired; store leftover granola in an airtight container.