I started making a version of this granola about a year ago, and have been making a batch nearly every two weeks ever since! Yes, I’ll fully admit I’m one of those people who eats the exact same thing for breakfast every morning (is it that weird??): dairy-free yogurt with granola and fresh fruit. It’s delicious, it keeps me full, it’s just “enough” of putting something together in the morning to make me feel like I made a bit of an effort (we all need easy wins in the morning, right?).
This is also probably one of the world’s most forgiving recipes. Did you run out of one of the ingredients? Sub something else in. Have some random pantry odds and ends you want to use up? Throw them in! Making a batch for someone that closely watches their sugar intake, or their sodium levels? Modify the amounts, or remove ingredients completely, no problem. One thing I like to do is throw in some dried fruits every now and then — gives it a different texture.
A few quick things before you get started:
- For the coconut, shredded coconut works just as well as coconut chips — the chips will just hold their shape and texture a bit more. The important thing here is that it’s unsweetened, otherwise your batch will end up being quite sweet.
- I like to add some millet to my granola as that gives it a different kind of crunch. If you don’t have millet, or it’s not something you would use in your pantry, don’t buy it specficially for this recipe. You can certainly make this without.
- If you wanted to omit the brown sugar completely, you could. The only thing in this recipe that I’d recommend not removing is the olive oil — that is what really coats all of the seeds and nuts and brings this all together (rather than just being trail mix!)
I’ve even given nicely wrapped jars of this as a gift, or part of a food basket. It wraps nicely, it’s great to ship, stores for a long time, and granola is generally liked by everyone! You’ll have to let me know what you think!
Olive Oil Granola
- 3 cups old fasthioned oats
- 1 cup sunflower seeds unsalted
- 1 cup pumpkin seeds (pepitas) unsalted
- 1 cup coconut chips unsweetened, coarsely chopped
- ¾ cup pecans coarsely chopped
- ½ cup almonds coarsely chopped
- ¼ cup millet optional
- ½ cup olive oil
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 pinch sea salt
- Preheat oven to 300°F.
- In a large mixing bowl, combine oats, sunflower seeds, pumpkin seeds, coconut chips, almonds, pecans and millet. Stir to combine.
- Add olive oil, brown sugar and maple syrup to the nuts and seed mixture. Stir to combine and all ingredients are evenly covered.
- Pour mixture onto a large, rimmed baking sheet and spread evenly. Bake, stirring every 15 minutes, until toasted, about 45 minutes.
- Sprinkle with a pinch of sea salt. Enjoy!