Gabe Kennedy’s Sweet and Salty Granola

by Gabe Kennedy
Gabe Kennedy’s Sweet and Salty Granola

I like to sweeten this easy-to-make granola with coconut sugar and maple syrup, and then season it with salt to balance the flavor. Enjoy a bowlful for breakfast, grab a handful when you need a midday pick-me-up, or pack it in Mason jars for an easy and delicious holiday gift. Go ahead and make this recipe your own by swapping out the pistachios and almonds for any nut you prefer, and use dried cranberries or chopped dates instead of dried cherries. 

Makes 8 cups

2 ½ cups rolled oats

1 cup shelled pistachios

⅓ cup raw almonds

¼ cup hemp seeds

⅛ cup flax seeds

1 cup unsweetened coconut chips or flakes (not shredded coconut)

1 tablespoon salt

⅓ cup coconut sugar 

⅓ cup coconut oil

⅓ cup maple syrup, preferably Grade B

½  cup dried sour cherries

Method

Preheat the oven to 300°F.  In a medium bowl, mix together oats, pistachios, hemp seeds, flax seed almonds, and salt. 

In a small saucepan combine coconut sugar, olive oil, and maple syrup. Bring heat to medium and whisk occasionally until the sugar has dissolved. Pour over oat mixture and toss to combine. Spread oats in an even layer on the prepared baking sheet. Bake until lightly golden, about 40 minutes. Remove from the oven, mix in the dried cherries, and let cool before storing in an airtight container.

Per 3.5 oz serving: 510 calories; 31g total fat; 17 g saturated fat; 0 g trans fat; 0 g cholesterol; 570 g sodium; 50 g total carbohydrate; 8 g dietary fiber; 19 g total sugars; 6 g added sugars; 12 g protein; 0 ug vitamin D; 60 mg calcium; 3.3 mg iron; 530 mg potassium

We’re excited to welcome Gabe Kennedy to Territory. He brings a feel-good focus to his innovative, globally-inspired cuisine. You may have seen him on a recent episode of HBO Max’s Selena + Chef. Now you can experience his cooking for yourself in your next order from Territory.

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