Inspired by the flexible and foolproof granola recipe from Eleven Madison Park with the usual pepitas swapped out for sunflower seeds here. Sweet and savory, warmed by coconut chips and crisped to perfection by Sizzle. It’s ideal scattered over yogurt or just eaten straight from the jar!
by Ben | @mushypeaz
⅓ cup Sizzle
1/3 cup maple syrup
½ cup brown sugar
2 ¾ cups rolled oats
1 cup shelled pistachios
1 cup unsweetened coconut chips
⅓ cup pepitas
1 tsbp kosher salt
1 cup dried sour cherries or raisins
Preheat your oven to 300 F. Add your Sizzle to a pan over medium heat, and the maple syrup, mixing to combine.
Add in the brown sugar and stir to combine, cooking over medium heat until well mixed.
Add your oats, pistachios, coconut chips, and pepitas to a bowl.
Pour the Sizzle-maple syrup-brown sugar mix into your bowl with the oats and other ingredients. Mix well until entirely coated.
Grease a baking pan with Sizzle and spread out your oats mixture evenly across the pan.
Bake at 300 F until dry and golden brown.
Toss on your sour cherries or raisins. Store in an airtight container and enjoy!