Well hi there! I cannot believe that it’s almost 2 months into 2018 and I am just now getting to my first post of the year. I’ll spare you the details, but suffice it to say this year has started out insanely busy and I am hoping to get more zen back (and more recipes shared here!) in the coming months.
My goal for this year for my blog is to really focus on sharing the recipes I’ve made a million times and just love so much that I come back to, time and time again – starting with this absolutely amazing olive oil granola. I have shared many a granola recipe on here before (and if you’ve been reading for a while, you know homemade granola is one of my very favorite things to make!) but for the past 2 years or so, I just can’t bring myself to make anything besides this one. This olive oil granola is insanely simple (literally, it comes together in less than the time it’ll take your oven to preheat) and yet is the most addictive, crunchy, perfectly sweet granola I’ve ever tried. There’s no fancy ingredients or techniques, and I love that about it – it’s accessible, comforting, and just about the best damn breakfast or snack you could ever ask for. We’re completely addicted, and I think you will be too.
- 3 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds (pepitas)
- 1 cup raw sunflower seeds
- 1 cup unsweetened coconut chips
- 1 ¼ cups raw pecans (can chop if you prefer; I leave mine whole)
- ¾ cup pure maple syrup
- ½ cup olive oil
- ½ cup light brown sugar
- 1 tsp. kosher salt, plus more to taste
- 1 - 1.5 cups dried sour cherries or other dried fruit (optional)
- Preheat your oven to 300 F. Line a large rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, maple syrup, olive oil, brown sugar, and 1 tsp. kosher salt. Mix until well-combined, then pour on the lined baking sheet and spread out evenly. Bake, stirring every 15 minutes, for 45 minutes or until lightly browned.
- Allow the granola to cool completely on the baking sheet, then break into pieces and stir in the dried cherries. Taste and add more salt if desired (I do not usually do this). Transfer to an airtight storage container. This will keep for a month, but I typically take whatever we won't eat within a week and freeze it so it stays super fresh - it freezes beautifully, and you can transfer right from the freezer to your bowl!
- Feel free to make this granola once or twice and then substitute away - I think it's absolutely perfect as-is, but I usually add in about 1-1.5 cups of dried fruit (usually sour cherries) for an extra textural contrast. Make it yours!
Looking for more granola recipes?
Browned Butter Bourbon Granola
Dark Chocolate Coconut Quinoa Granola
Tropical Toasted Coconut Stovetop Granola
