I find it funny that almost every time someone blogs about granola, they claim that it is THE BEST granola ever. I'm not going to make that claim, but I will say that this IS a pretty dandy recipe. My husband says that it's a keeper, and I'd agree. It's adapted from the NY Times Olive Oil Granola recipe.
Here's my version:
3/4 cup maple syrup
1/4 cup honey
1/2 cup extra virgin olive oil
1/2 cup brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup chopped pistachios
1 cup shelled pumpkin seeds (also known as pepitas)
3/4 cup dried fruit of your choice
1 egg white
Pre-heat oven to 325 degrees. In a large bowl, combine all ingredients except egg white. Mix well. In a small bowl, beat egg white and pour over the granola mixture. Mix ingredients until evenly coated. Pour onto a parchment lined baking sheet. Bake for 45-50 minutes, stirring every 10 minutes, or until granola is golden brown. Let granola cool completely and then transfer to an air tight container.
If you try this recipe, I'd love to hear what you think!