i love granola. always will. but have you seen how much the good stuff costs? this helpful breakdown offers incentive to make it at home. along that vein, a new book called Make The Bread, Buy The Butter talks about what’s worth making at home and what you should purchase. check out the author’s blog to learn more!
even without that book, i knew that granola was something i wanted to make at home. i like the idea of having jars of crunchy goodness in the pantry, ready for a quick breakfast or snack. i had only tried a handful of recipes before and they all turned out ok (well, except for that one pumpkin granola recipe containing applesauce and pumpkin puree that resulted in a soggy mess). but they never left me feeling like i’d found my go-to recipe.
finally, i found what will be my recipe while scrolling my way around Food 52. i like that Nekisia’s recipe uses olive oil and has just the right amount of sweetness. i changed the ingredient amounts a bit and added some more nuts and wheat germ for texture. i shared the final product with two families, both of whom commented that it was “delicious” and “nice and light.” success.
hope you whip some up and love it, too!
Adapted from Nekisia Davis’ Olive Oil and Maple Granola
1 cup olive oil
1/3 cup maple syrup
1 cup brown sugar
1 store-bought canister (about 5 cups) old fashioned oats
2 tablespoon wheat germ
1 cup roasted salted almonds (crushed)
3 cups raw pecans (whole)
2 cups roasted sunflower seeds
1 ½ tsp (or to taste) kosher salt
1 cup shredded coconut
Preheat oven to 300 degrees.
While measuring out ingredients, dump the oats in an oven-proof bowl to warm them up (recommended from a friend who commented that the oats absorb the liquid ingredients better when heated). Whisk olive oil, maple syrup, and brown sugar together. Stir remaining ingredients together in separate bowl (unless you have one huge bowl, you might have to separate it into two bowls like I did). Stir wet ingredients into the dry until well incorporated. Moisten paper towel with olive oil to grease two big baking sheets. Pour mixture onto sheets and spread evenly.
Take out of the oven, stir, and rotate pans every 10 minutes for about 50 mins. Adjust for salt if needed. Let cool. Store in air-tight container.
Yield: About 20 cups…enough to fill your pantry :)