Olive Oil and Maple Granola

Adapted from a Food52 recipe, this delicious granola packs a healthy punch of antioxidants and fiber. The perfect breakfast food either warm or cold, and a terrific homemade gift!

Olive Oil and Maple Granola
Olive Oil and Maple Granola
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Olive Oil and Maple Granola
Olive Oil and Maple Granola
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 3 cups old-fashioned rolled oats
  • 1 cup Stonybrook Farms pepitas or raw pumpkin seeds hulled
  • 1 cup raw sunflower seeds hulled
  • 1 cup unsweetened coconut chips
  • 1 1/4 cup raw pecan halves left whole or coarsely chopped
  • 1/2 cup pure maple syrup + 1/4The Ancient Olive maple balsamic vinegar
  • 1/2 cup The Ancient Olive ultra premium extra-virgin olive oil: single varietal butter or blood orange OR substitute 1/4of the oil with roasted butternut squash seed oil from Stonybrook Farms (also avaialble at The Ancient Olive)
  • 1/2 cup packed light-brown sugar
  • 1/4 teaspoon cayenne pepper powder optional
  • Coarse salt
Servings:
Units:
Instructions
  1. Heat oven to 300° F.
  2. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.
  3. Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

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