Ingredients

• 3 cups old-fashioned rolled oats
• 2 cups unsalted pistachios, hulled
• 1 cup sunflower seeds
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 cup olive oil
• 3/4 cup honey
• 1/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups dried cranberries

Preparation

1. Heat the oven to 350°F and place the racks in the upper and lower third position.
2. Combine the oats, pistachios, sunflower seeds, salt, cinnamon, and cardamom in a large mixing bowl. In a separate bowl or measuring cup, whisk together the oil, honey, brown sugar, and vanilla.
3. Pour the oil-honey mixture over the dry ingredients and stir gently until all the ingredients are evenly coated.
4. Divide the granola between two baking sheets. Spread it out so it covers the baking sheets evenly.
5. Bake until the granola is deeply golden and smells delicious, 45 to 50 minutes.
6. Stir the granola every 15 minutes, do not stir more frequently; the granola will still be loose and “wet”-looking even toward the end of baking.
7. When you think the granola is almost done, stir in the cranberries and bake for an additional 5 minutes.
8. Once you remove the granola from the oven, do not stir again; it will crisp and solidify into clusters as it cools.