This slightly salty, full of flavor granola serves as a great base. Add additional dried fruit to your taste. Serve as your morning cereal or atop your fruit and yogurt or oatmeal.
- 6 1/2 c. oats
- 1 tbsp. (3 tsp.) coarse kosher salt**
- 1 tsp. cardamom
- 1/2 tsp. cinnamon
- 1 c. olive oil
- 1 c. maple syrup
- 1 1/2 tsp. pure vanilla extract
- 1 1/3 c. unsweetened flaked coconut, lightly chopped
- 1 1/3 c. raw walnuts or pecans, lightly chopped
- 1 1/3 c. raw almonds, slivered
- Preheat oven to 350 degrees.
- In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.
- In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.
- Add to oat mixture reserving a tablespoon or so. Set reserves aside.
- Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.
- Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.
- After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.
- Remove from oven and cool. Store in an airtight container for up to a month.
- Garnish with dried fruit before serving.
** As stated, this recipe does have a salty note to it, which I love. However, if you’re not that into salt, drop the amount. Either way, don’t use table salt as it’s much too fine.
• Recipe adapted from Megan via The Kitchn.
• Know thy oven. Watch your granola the first couple times making it to determine the best baking times for your oven. Be sure not to overcook your granola. For example, my oven (gas) cooks faster on the bottom rack than the top.
• I’m a believer in letting baked goods rest in order for their flavor to set. The same is true of granola. Exercise patience….if you can.
• Why not cook the nuts and coconut the entire time? I’ve made this mistake my entire granola life and always end up with extra toasty and nearly burned nuts. For more granola tips, check out Megan’s post.
• If you’re baking this on a dark pan, shorten cooking times. Darker pans tend to cook faster than lighter.
• If doubling this recipe, I recommend making 2 separate batches (unless you have two ovens and can cook 4 sheets at a time).