I love homemade granola. I’ve featured several over the past few years. This Maple & Olive Oil Granola may be my favorite. I found a version of it on one of my favorite blogs, Orangette. I’ve made it several times now. Each a little different from the original recipe. The first time, I didn’t have any pumpkin seeds. The second, I couldn’t find unsweetened coconut chips. No problem. I added sliced raw almonds in place of the pumpkin seeds. Also, for the second batch, I mixed in a half cup of toasted shredded coconut for the last 15 minutes in the oven. The most important ingredients to not change, the maple syrup and olive oil. Both sweet and savory, and along with a healthy dose of kosher salt, you’ve got a positively addicting granola.
Olive Oil & Maple Granola – adapted from Orangette
- 3 cups rolled oats
- 1 cup raw, hulled pumpkin seeds
- 1 cup raw, hulled sunflower seeds
- 1 cup raw, sliced almonds
- 1 1/4 cup raw pecans, chopped
- 1/2 cup light brown sugar, packed
- 1 teaspoon kosher salt
- 3/4 cup pure maple syrup
- 1/2 cup olive oil
- 1/2 cup toasted shredded coconut
- 1 cup dried cherries
Preheat oven to 300 degrees. Line a large baking sheet with parchment paper.
In a large bowl combine the oats, pumpkin seeds, sunflower seeds, almonds, pecans, brown sugar and salt. Add olive oil and maple syrup and stir until well combined. Spread the mixture in an even layer on the lined baking sheet. Bake, stirring every 15 minutes until golden brown, about 45 minutes. Add the toasted coconut for the final 15 minutes of baking time. Remove granola from oven, season with a bit more salt and stir. Cool completely on rack, then add the dried cherries.
— Shelby Larsson (@LadyGouda) March 1, 2012