What I loved about the actual making of this granola, is that it felt a lot more like cooking than baking. Let me explain. I love “throwing something together” in the kitchen. Adding a little of this or that or creating my own recipe all together, but it is always for something without baking powder, soda, etc. I just don’t even begin to understand the chemistry of baking so I diligently follow the recipe. This granola falls into the throwing something together category. It is crunchy, with a deep, complex caramelized flavor and just simply, amazing and sky’s the limit on substitutions, additions and subtractions. I had no pecans so I used more sunflower seeds. I also adore cinnamon, so I added a sprinkling over the top right before baking. I also ran out of maple syrup so used a little agave nectar. And you know what, it was one of the best things I’ve ever put in my mouth. I still haven’t put milk on it. I keep eating it by the handful…
Olive Oil and Maple Granola
Adapted from Orangette, Nekisia Davis, Early Bird Foods, and Food 52
300 grams (3 cups) rolled oats
125 grams (1 cup) raw hulled pumpkin seeds
130 grams (1 cup) raw hulled sunflower seeds
50 grams (1 cup) unsweetened coconut chips
135 grams (1 ¼ cup) raw pecans, whole or chopped
85 grams (packed ½ cup) light brown sugar
1 tsp. kosher salt
175 ml (¾ cup) maple syrup, preferably Grade B
120 ml (½ cup) olive oil
Dried cherries, cranberries or raisins, optional (add after!)
A sprinkling of cinnamon optional
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, 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.
Note: Will keep at room temperature for up to a month.
Yield: about 7 cups