Wednesday, February 24, 2016

Olive Oil and Maple Granola

This was adapted from Nekisia Davis, Early Bird Foods, and Food 52. My daughter made it and it was love at first bite. I bought my seeds and coconut chips at my local grocery store.

3 cups rolled oats
1 cup raw hulled pumpkin seeds
1 cup unsweetened coconut chips
1 cup raw hulled sunflower seeds
1 1/4 cups raw pecans, whole or chopped
1/2 cup packed light brown sugar
1 teaspoon kosher salt
3/4 cup maple syrup, preferably Grade B (I had some A left over and some B. I used about 1/2 and 1/2. It was fine.
1/2 cup olive oil
Dried cherries, optional
Preheat the oven to 300 degrees 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 combine. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared baking 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. II didn't add any additional salt. Cool completely and add some dried cherries is desired. Store in an airtight container.

Note: Will keep at room temperature for up to a month.
Yield: about 7 cups

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