I’ve cracked the granola code! Meaning, after a couple years of tweaking my homemade granola recipe, I’ve found the one. I’ve experimented with different oils, different nuts, different baking temperatures and time spent in the oven, different sweeteners, and different ratios. Some of them were decent, some were not so good (too heavy on the salt or too light on sweeteners), but this one… this one is my holy grail granola.
I’m excited to share this recipe with you as I think it really is somethin’ special, as far as granola goes. Oh, and I apologize for the long title, which is probably the longest granola recipe title there is – it just really is so tasty with all of those ingredients! Of course, you can adjust it to your liking, adding or taking out different nuts and seeds and dried fruit, depending on your taste or just what’s currently in your pantry. However, I do recommend the extra step of heating the olive oil, sweeteners, vanilla, and almond butter together in a little saucepan on the stove, whisking a bit until combined and fragrant, as this keeps those ingredients from becoming clumped and too concentrated in certain bites of granola.
I like mine sprinkled (in actuality, spooned into a heaping pile) atop some tangy yogurt for breakfast, or eaten plain as a little crunchy afternoon snack.
OLIVE OIL GRANOLA WITH COCONUT FLAKES, APRICOTS, DATES, NUTS, AND SEEDS
Makes 10 cups of granola
- 5 cups rolled oats
- 1 cup unsulfured dried apricots, thinly sliced
- 1/2 cup pitted deglet noor dates, thinly sliced
- 1 1/2 cups coconut flakes
- 1/2 cup unsalted peanuts
- 1/2 cup unsalted almonds
- 1/2 cup unsalted cashews
- 1/4 cup unsalted pistachios
- 1/4 cup sunflower seeds
- 1/4 cup pepitas/pumpin seeds
- 1/2 cup extra virgin olive oil
- 1/2 cup maple syrup
- 1/4 cup raw honey
- 1/4 cup unsalted almond butter (or other nut butter)
- 1 tablespoon vanilla
- 1/2 teaspoon salt (not needed if the nuts or almond butter is salted)
Preheat the oven to 300 degrees.
In a large bowl, combine oats, apricots, dates, coconut flakes, nuts, and seeds. Set aside.
In a small saucepan over low heat, combine the olive oil, maple syrup, honey, almond butter, and vanilla. Whisk until combined, warm and fragrant, and pour into the bowl of dry ingredients. Toss together with a spoon, adding the salt only if needed, until combined.
Line two baking sheets with parchment paper, then spoon half of the granola onto each pan, spreading evenly. Pop the granola into the warm oven and bake for 20 minutes, then after stirring each pan a bit, bake for another 20 minutes. Remove from the oven, and allow to cool completely without stirring, as this will allow the granola to keep in clumps, if you like your granola that way. Store in an airtight container in a cool, dry place, and it will keep for a week – that is, if it’s not already eaten by then!