I largely refrain from posting recipes and pictures of food because quite frankly what I cook and eat on a day to day basis I doubt is of much interest to anyone.
However a few weeks ago I was introduced to the BEST granola recipe by food blogger "Orangette" Molly Wizenberg via my cousins girlfriend Rachael. I gobbled up more than my share when I was visiting Greg and Rachael, and then tried my hand at the recipe this weekend.
My favorite thing about this recipe is you can modify to taste any number of ways; from adding in various nuts, seeds, and dried fruits, to altering the proportions of sugar and maple syrup. Not only is it simple and affordable, but it tastes better than any store bought granola I have ever had, making it totally worth the time and energy to make!
You can view the recipe here. I have also copied it below. Happy baking!
Maple Olive Oil Granola
3 cups rolled oats
1 cup raw hulled pumpkin seeds
1 cup raw hulled sunflower seeds
1 cup unsweetened coconut chips
1 ¼ cup raw pecans, whole or chopped
½ cup light brown sugar
1 tsp. kosher salt
¾ cup maple syrup, preferably Grade B
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