|Do yourself a fave and make a weekly batch to eat for bfast w/ milk or as a snack w/ yogurt.|
I'll probably be eating all this granola on my own since it may not appeal to local palates. Not mentioning names (and hint: it isn't Kuen) but someone in my house still loves blue box mac and cheese (bleh). The olive oil adds a very interesting but subtle depth and the salt highlights this very slightly sweet granola. I imagine substituting coconut oil instead of olive would also be good and catapult things into the coconut stratosphere. Coconut is so trendy right now, I love it.
|The texture is K-I-L-L-I-N-G me.|
adapted from this recipe
makes about 6 cups
3 c old fashioned rolled oats
1 1/2 c unsweetened coconut chips (Bob's)
1 1/2 c raw nuts (I used slivered almonds)
1/2 c seeds (I used pumpkin)
1/2 to 1 tsp kosher salt (I like my salt)
1/2 tsp cinnamon (might sub pumpkin pie spice next time)
1/2 c good quality maple syrup
1/3 c extra virgin olive oil
Preheat oven at 300 degrees. Mix dry ingredients together, sprinkle with salt and cinnamon. Combine oil and maple syrup together and mix in to oat mixture. Spread on to a parchment lined baking sheet. Total bake time is about 60 minutes but stop at 15 minute intervals to toss the mixture around to ensure even toasting. Cool completely before storing in an airtight container for up to 2 weeks.