recipe goodness :: early bird foods’ olive oil and maple syrup granola

Early Bird Olive Oil and Maple Syrup Granola

Early Bird Olive Oil and Maple Syrup Granola

I discovered the recipe through food52’s genius series, a weekly column of recipes that are nothing short of genius. I was in the mood to bake something quick and easy and was drawn to this nutty savory-sweet mix. One batch makes 7-8 cups, so this treat feed you for a few weeks {unless you’re like me and can’t stop grabbing a handful}.

Adapted very slightly from Early Bird Foods’ Farmhand’s Choice Granola

Makes about 7 cups

3 cups old-fashioned rolled oats
1 cup 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
1/2-3/4 cup pure maple syrup {I prefer a little less sweet}
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt

  1. Heat oven to 300 degrees.
  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 10-15 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.

More For the Early Bird:
Blueberry, Lemon & Coconut Pancakes
Secret DiLaura Family Frittata with Sweet Italian Sausage
Herbed Buttermilk Biscuits
Royal British Cranberry-Almond Breakfast Scones

How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
Southern Breakfast Egg Casserole

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