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
- Heat oven to 300 degrees.
- 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.
- 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
8.ate@eight 