You all. I've made many different granolas in my day and I'm happy to report the search stops here. This recipe is the one. I admit to being a bit thrown off by the olive oil. Not because I worried it might be weird, but wondered if it would even made a difference in taste (I don't think it does. I've made it with both canola and olive oil and each were great). I served this as part of the catering breakfast I did last week and people kept commenting on how good it was. When something like granola takes center stage at breakfast, it's time to pay attention.
This recipe comes from Molly Wizenburg of the blog Orangette, which originated from a recipe for Early Bird Food's granola in New York. She thinks the chief appeal is the way it crisps up in the oven and almost shatters on your teeth with it's delicate texture. It's addicting. Another of it's highlights is that it nails the sweet salty thing. Lest you be worried about your granola being salty, know that this is not a bad thing. The salt brings out the sweet and the combination together is pure bliss. This granola is sweet and I like it that way. However, you can always add less brown sugar if you like yours less sweet. I suggest making it the way it's written first though, since I deem it perfection.
I'm sort of picky about granola. You won't catch me buying it in bags from the grocery store where the flavor is lackluster and unnaturally sweet and texture is somewhat stale. No, for the amount of times granola is eaten in my lifetime I can make it at home. I love how the combination of nuts and add ins can be adjusted to whatever I have around the house. No almonds? Walnuts will do. No pumpkin seeds? I'll just add in more coconut. I prefer this granola without dried fruit added in, but if your going to do it, cranberries are the way to go. Raisins are too sweet.
The Best Maple Olive Oil Granola
adapted from Molly Wizenburg
300 grams (3 cups) rolled oats
125 grams (1 cup) raw hulled pumpkin seeds
130 grams (1 cup) raw hulled sunflower seeds, or whole almonds
50 grams (1 cup) unsweetened coconut chips
135 grams (1 ¼ cup) raw pecans,or walnuts, whole or chopped
85 grams (packed ½ cup) light brown sugar
1 tsp. kosher salt
175 ml (¾ cup) maple syrup, preferably Grade B
120 ml (½ cup) olive oil or canola oil
Dried cherries, optional
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried cherries (I like mine without). Store in an airtight container.
Note: Will keep at room temperature for up to a month.
Yield: about 7 cups