Friday, August 10, 2012

Olive oil and Maple Granola

I made this Granola when Mom and Dad came to visit and I have a tiny suspicion that they liked it because it was ALL gone way before they left.
My friend Ricki from Seattle gave me the recipe and suggested to cut down on the brown sugar.
 I didn't pack it, so it was less than the recipe and I added an extra 1/2 cup of the oats.
If you aren't familiar as to what Coconut chips are here is a photo.

Olive Oil and Maple Granola
Adapted from 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, 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