Granola Crack

I walked into the room and said to Ken in a serious tone,
“Before the police show up, I just wanted you to know I love you.”

He looked baffled. “What are you talking about?”

“The police will be here soon, because I just made crack.”
This granola is THAT good and we affectionately refer to it as granola crack.

The granola was part of my cooking efforts for our weekend retreat at Stillwaters Pond in Voluntown, CT. Six meals plus snacks were mapped out. The granola was planned for Saturday’s breakfast, along with yogurt. In the fully stocked kitchen, I’d be making lunches and dinners. Forget standing over the stove cooking eggs, some meals needed to be simplified. Time would be saved by bringing the granola along. Plus this recipe makes such a large batch and there would be plenty for snacking.

  • 3 cups oats
  • ½ cup sliced almonds
  • ¾ cup sesame seeds
  • 1 ½ cup pecans
  • 1 cup shredded coconut
  • ¾ cup maple syrup
  • ½ cup olive oil
  • ⅓ cup turbinado sugar
  • 1 tsp salt
  • ½ tsp cinnamon
  • ½ tsp ginger
  • 1 cup dried cherries
  1. Preheat the oven to 300.
  2. Combine oats, nuts, seeds and coconut together in a medium bowl.
  3. Whisk together the syrup, olive oil, sugar, salt and spices in a small bowl.
  4. Combine the wet ingredients with the dry and stir to coat thoroughly.
  5. Spread the mixture out onto a large baking sheet.
  6. Bake for 45 minutes, stirring every ten minutes to promote even baking.
  7. Allow the mixture to cool and add in the dried cherries. Store in an airtight container.