quince granola


3 cups rolled oats (gluten free oats, if necessary)
3/4 cup slivered almonds
1/2 cup pistachios
3/4 cup unsweetened coconut flakes
1/2 cup pine nuts
1/2 cup diced apricots
1/2 cup diced dates
2 tablespoons olive oil
2 tablespoons unsalted butter *
2 tablespoons honey *
2 tablespoons maple syrup
1/2 cup quince paste
1 teaspoon fine sea salt, or to taste


  1. Preheat the oven to 425° F.
  2. Shake the oats into a thin layer on a rimmed baking sheet. Roast the oats until light golden brown, about 7 to 10 minutes. Set aside in a large mixing bowl.
  3. Combine slivered almonds and pistachios on the baking sheet, shaking out into a single layer. Roast in the oven until golden, about 3 to 4 minutes. Set aside in the mixing bowl.
  4. Combine the coconut flakes and pine nuts in a single layer on the baking sheet. Keeping a close eye on them, roast for about 2 minutes, just until the coconut flakes turn light brown. Set aside in the mixing bowl.
  5. Reduce the oven’s heat to 180° F, and line the sheet pan with parchment paper.
  6. Add the apricots and dates to the mixing bowl.
  7. Use an 8-quart stockpot to combine olive oil, butter, honey, maple syrup, quince paste, and salt. Use a sturdy whisk to break up the quince, and simmer these ingredients until everything melts, no longer than 3 minutes. Remove from heat.
  8. Mix the oat mixture into the stock pot until everything is very evenly coated.
  9. Immediately empty the mixture onto the parchment-lined sheet pan, and let it sit in the oven at 180° F for about 45 minutes to 1 hour, just until the mixture dries out and hardens. Keep an eye on it and check in every once in a while to see how it’s doing.
  10. Let it cool at room temperature, and then break up into chunks and store in a bag or jar.


* To make this vegan, you can use more maple syrup and olive oil instead of honey and butter.