Olive Oil and Maple Syrup Granola
aka Crack Granola
Description
This recipe has been adapted over the years to suit our tastes. It is originally from Orangette. I haven't had a granola in years that can touch this one for both taste and good, healthy, ingredients. Did I mention that it's super easy too?
Ingredients
- 150 grams rolled oats (about 1 1/2c, also called regular or old fashioned oats)
- 65 grams raw, shelled sunflower seeds (about 1/2c, could sub hemp, flax, chia or sesame)
- 63 grams pepitas/shelled pumpkin seeds (about 1/2c)
- 25 grams desiccated unsweetened coconut (about 1/2c)
- 67 grams nuts (about 1/2c, roughly chopped: pecans, almonds, walnuts etc.)
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon spice (optional: cinnamon, cardamom, etc)
- 60 milliliters olive oil (1/4c)
- 60 milliliters maple syrup (1/4c)
- 1/2 teaspoon natural extract (vanilla, almond, coconut, etc)
- 47 grams dried fruit (optional: raisins, raisins, dates, crystallized ginger, etc)
Dry
Wet
Finish (once it's out of the oven)
Instructions
Preheat the oven to 150C/300F. Line a baking sheet with parchment. Mix all the dry ingredients in a bowl.
Measure olive oil into a glass measuring cup, then add the maple syrup and the extract if using. Give it a quick mix (it won't stay mixed for very long but it's not really a problem). Add to the dry mixture and spread all of it out on the baking sheet as evenly as possible.
- Bake the granola for about 15 minutes*, take it out of the oven and give it a stir. Bake for another 15 minutes (or more depending on how toasted brown you like your granola to be). Add any finishing ingredients (dried fruit), stir and let cool completely before crumbling it into a lidded jar for storage.
Dry
Wet
Bake
Note
*If you are doubling the recipe, stir at 30 minutes and it should be ready at 45 minutes.
hippie food, refined sugar-free, oats, healthy, snack, breakfast, olive oil granola
