So I have a new kitchen obsession, and it’s granola. I have never been able to find a granola in the store that I found was worth the money, not to mention the calories. Oh yes, don’t be fooled. That stuff in the fancy packaging has some serious sugar and packs a lot of calories into quite a small amount.
Admittedly, this recipe is not as healthy as the last one I made. But it is so much better. I enjoyed the last one. It was crunchy, nutty, not too sweet, and delicious by itself or with yogurt. But this takes that and cranks the volume to 11. Full disclosure, I had a really hard time sharing this with my neighbors. I did, but it was an inner battle for me. Also, while I was home I got a lot of compliments on the photography on here, but my neighbor Tim takes the photos you guys are oohing and aweing and drooling over. His granola was much deserved.
Olive Oil Granola
Makes about 9 cups.
3 cups old-fashioned rolled oats
1 C roughly chopped pecans
1 C pepitas (hulled pumpkin seeds)
½ C slivered almonds
3/4 C pure maple syrup
1/2 C extra virgin olive oil
1/2 cup packed light brown sugar
1 tspish kosher salt
1/2 tspish ground cinnamon
1/2 tspish ground ginger
3/4 C chopped dried apricots
1 C dried cranberries
1. Preheat oven to 300 degrees. In a large bowl, combine oats, nuts, pepitas, maple syrup, olive oil, brown sugar, salt, cinnamon and ginger. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes.
2. Allow to cool a bit and then break up the clumps to whatever consistency you like, then toss in the apricots and cranberries.