Much like banana bread, I’ve never met a granola I didn’t like. BUT. If I had to pick only one…
In this version, the more traditional ingredients like honey and a neutral-tasting oil or butter are swapped out for the dark, heady flavor of real maple syrup and the grassy notes and pleasant bitterness of olive oil.
Not only is this unexpected pairing of flavors complimentary, but it also creates a markedly unusual texture. Whereas most granolas are pleasantly chewy this recipe is almost brittle, crumbling to pieces in your mouth. I tend to hover over the hot heap right out of the oven, picking out the toasty coconut shards and eating them one-by-one.
OLIVE OIL & MAPLE GRANOLA
This recipe was created by Nakisia Davis, owner/founder of Early Bird Foods. She was generous enough to share it eons ago with the good folks over at Food52 as part of their “Genius Recipes” column, a weekly post that’s been a real boon to anyone’s ongoing search for delicious food.
3 cups gluten-free old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cups raw pecans, whole or roughly chopped
3/4 cup real maple syrup
1/2 extra-virgin olive oil
1/2 cup packed light-brown sugar
1 teaspoon kosher salt
- Preheat oven to 300 degrees F. Line a rimmed sheet pan with parchment paper.
- In a large bowl mix all ingredients together, stirring until everything is evenly moistened.
- Spread granola mixture onto lined sheet pan and bake, stirring every 15 minutes, until toasty brown, approximately 45 minutes.
- (Try to) cool completely before serving or storing.
Yield: 7 cups.