Olive Oil Granola

037Granola is simply toasted oatmeal but, with additional ingredients to give it more personality.

Using rolled oats (not instant) as the foundation, you can make it as basic or outrageous as you like. This granola is full of flavor, less expensive than store-bought and healthier, as it uses olive oil, rather than unhealthy vegetable oil (a deal breaker for me).

If you wish to add dried fruit, stir it in after the granola has baked and cooled. I happen to like this combination of nuts and seeds but, you can certainly make substitutions. I would only advise that you keep the same ratio so you don’t have to adjust the wet ingredients and seasonings.

This recipe, without added fruit, makes 9 cups. During the holidays, I make a few batches and fill air-tight containers, tie with ribbon and give as gifts. Including the recipe is always appreciated.

 

Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup walnuts, roughly chopped
  • 1 cup pecans, roughly chopped
  • 1 cup unsweetened coconut flakes
  • 1/2 cup sunflower seeds (hulled)
  • 1/2 cup pumpkin seeds
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup maple syrup
  • 1/2 cup Extra-Virgin Olive Oil (Delicate)
  1. In a large bowl, combine the rolled oats, walnuts, pecans, coconut and sunflower and pumpkin seeds.
  2. In another bowl, mix the brown sugar, cinnamon, nutmeg and salt together and then stir in the maple syrup and olive oil .
  3. Add the brown sugar mixture to the bowl with the oats and combine thoroughly.
  4. Spread the granola evenly on a parchment-lined, rimmed baking sheet. (The total baking time is 40-45 minutes).
  5. Bake in a preheated 350* oven for 5 minutes, then turn down to 325* and bake an additional 10 minutes.
  6. Remove the pan from the oven, stir the mixture and bake for another 15 minutes.
  7. Remove the pan from the oven and give it another stir (you’ll notice that the mixture is not as wet, as it is beginning to dry out). Bake for 10-15 minutes. Keep a close watch the last 5 minutes, so as not to let it over bake. The granola is done when it is nicely brown and dry.
  8. Store in air-tight containers. Keeps for 3-4 weeks in the pantry.

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