Rye Granola with Dried Sour Cherries and Pistachios

5 from 1 vote

3 cups/300 g rye flakes or oat flakes
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 cup/120 ml extra-virgin olive oil
1/2 cup plus 1 tablespoon/135 ml maple syrup Other sweeteners: golden syrup, honey
1/4 teaspoon pure vanilla extract
2 cups pistachios If you use another nut, add them to the oat/rye flake mixture so they can toast
1/4 cup chopped dried sour cherries Other dried fruit ideas: golden raisins, crasins, dried figs, dried apricots

Preheat the oven to 300 degrees F. Line a 13 by 18-inch baking sheet with marchment or a silicone mat.
Mix the rye flakes, salt, cinnamon, and cardamom together in a large bowl. Stir to combine. Add the oil, maple syrup and vanilla and stir again to combine fully.
Turn the granola out onto the prepared pan and spread in an even layer. Bake until the mixture is light brown and fragrant, 20 to 30 minutes, stirring every 10 minutes or so to make sure the granola cooks evenly.
Remove from the oven and let cool completely on the pan. Stir in the pistachios and dried sour cherries. Store in an airtight container at room temperature for 3 to 4 weeks or in the refrigerator for up to 6 weeks. The granola also freezes beautifully for up to 3 months.

Serving: 8g