Delicious. Even more delicious when topped with unsweetened Greek yogurt and farmer's market strawberries. And of course I will need more for peach season, which is starting any... minute... now.
|breakfast at the office. how good is my life??|
I'm posting the recipe as written on Orangette, one of my favorite blogs (although she writes way too rarely these days - turns out having an infant really slows down your posting frequency...). I didn't have sunflower seeds on hand so I subbed some walnuts or cashews or something. The first 2 times I made it I didn't have coconut chips and I did add a handful of coconut flakes. This time I picked up coconut chips from Trader Joe's and it was heaven in a bowl. So now, for this granola alone (though I bet it would make some good coconut candy), I have created myself a nuts.com account and picked up some bulk sunflower seeds as well.
Another note: Please heed the 300F temperature. I've burnt a batch of this, and though I was able to rescue about 2/3 of it, 350F is too hot for this granola!
Olive Oil and Maple Granola
from Orangette, adapted by Molly Wizenberg from Nekisia Davis, Early Bird Foods, and Food 52
Yield: 7 cups
3 cups rolled oats
1 cup raw hulled pumpkin seeds
1 cup raw hulled sunflower seeds
1 cup unsweetened coconut chips
1 1/4 cup raw pecans, whole or chopped
1/2 cup packed light brown sugar
1 tsp kosher salt
3/4 cup maple syrup, preferably Grade B
1/2 cup olive oil
Dried cherries, optional (I don't add these)
Preheat the oven to 300F. Line a rimmed baking sheet with parchment paper or a Silpat.
In a large bowl, combine the oats, seeds and nuts, sugar, and salt. Stir to mix. Add the maple syrup and olive oil and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried cherries. Store in an airtight container. Will keep at room temperature up to one month.