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Pistachio-Coconut Olive Oil Granola

The subtle sweetness of this granola is accentuated by crunchy flakes of fleur de sel and grassy notes of olive oil. MAKES 12 CUPS From: Saveur

2 ½ cups rolled oats
1 cup crispy puffed rice cereal
1 cup pistachios, roughly chopped
1 ½ cups unsweetened coconut chips
½ cup ground flax seeds
1 cup golden raisins
¼ tsp. allspice
½ tsp. cinnamon
1 tsp. fleur de sel
½ cup extra virgin olive oil
½ cup honey

1. Preheat oven to 300° and line two large baking sheets with parchment paper

2. In a large bowl, combine the oats, rice, pistachios, coconut, flax, raisins, allspice, cinnamon, and salt. Using your hands or a large spoon, mix well to combine.

3. In a small saucepan, heat the olive oil and honey over low heat until hot but not boiling, about 3 minutes. Whisk to combine, then pour over the dry mixture and toss to coat evenly. Divide between the prepared baking sheets, spreading mixture into an even layer.

4. Bake, stirring occasionally, until the granola is golden brown, about half an hour. Let cool completely before storing. You may need to break up larger pieces with your hands. Granola keeps, sealed in an airtight container, for up to three weeks.

Savory Granola

A new restaurant trend, these grain, nut, and seed clusters add a satisfying crunch and healthy hit to salads, veggies, and more. Makes about 3 cups From: bonapetit.com

1 cup old-fashioned oats
½ cup raw shelled pistachios
½ cup walnuts
½ cup raw sunflower seeds
¼ cup raw sesame seeds
1 tablespoon fennel seeds
1 teaspoon kosher salt
½ teaspoon cayenne pepper
1 large egg white, beaten to blend
¼ cup olive oil
1 tablespoon agave syrup (nectar)

Preheat oven to 350°. Toss oats, pistachios, walnuts, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper with egg white, oil, and agave syrup in a medium bowl. Transfer mixture to a rimmed baking sheet and bake, stirring once, until golden, 25–30 minutes. Let cool.