So I made my own granola, yeah I did and it was a sad and happy occasion. Happy because it was sooo gooood, sad because I hadn’t discovered this recipe earlier. As I’m writing this, my belly is aching a little…I think I overdid it slightly with the granola but that’s how addictive it is – but I’m sure the rest of you have more strength than I do. I think if the Dr had come home while I was baking the granola he would have thought that I was possessed, I was crouched down in front of the oven door inhaling the granola fumes, almost ripping the oven door off the oven. Good lord.
The other thing with crunchy granola…It makes me think of Neil Diamond. Once I think of Neil Diamond, I think of Sweet Caroline. It’s stuck in my head for the rest of the day. It’s a side effect of making this but a small price to pay I say.
Unlike most other granola recipe’s, this one is made using olive oil so it has a slight savouriness to it but not too much given you have the maple syrup (and you know how I feel about maple syrup, mmm) and brown sugar. I did reduce the amount of sugar from the original recipe slightly but you could even reduce it more depending on how sweet you like it. The thing with granola is you can add whatever nuts, seeds and dried fruit you like, you don’t have to stick to what I’ve used below.
Give it a crack, it’s dead simple and ridiculously good mixed with greek yoghurt….I think I might have room for just one more spoonful…
Olive oil crunchy granola
adapted from food 52
Makes 7 cups
What you need:
- 300g (3 cups) rolled oats
- 125g (1 cup) pumpkin seeds
- 130g (1 cup) sunflower seeds
- 50g (1 cup) unsweetened coconut chips or flakes (I could only find sweetened and it turned out fine)
- 135g (1 1/4 cup) pecans, roughly chopped
- 75g (just under 1/2 cup) brown sugar
- 1 tsp sea salt
- 175ml (3/4 cup) maple syrup – oh yeah!
- 120ml (1/2 cup) olive oil
- dried cranberries (you can use any dried fruit you like)
What to do:
Preheat oven to 150C/300F
Mix together the oats, pumpkin seeds, sunflower seeds, coconut, pecans brown sugar and salt.
Pour in the maple syrup and olive oil and mix well.
Spread evenly onto baking sheet lined with baking paper.
Cook for 45 mins, stirring the granola every 15 mins to ensure even browning. Granola is ready when it is golden brown.
Let it cool completely and then add the cranberries or whatever dried fruit you’re using.
Serve with milk or yoghurt or just with spoon straight out of the jar.
Granola keeps for 1 month at room temp in an air-tight container.