Friday, November 10, 2017

Best Granola Ever

Olive Oil Granola 

(original in New York Times but this is revised)

3 cups old-fashioned rolled oats (I add 3-5 cups)
1 ½ cups raw pistachios, hulled (or add roasted pistachios later)
1 cup raw pumpkin seeds, hulled
1 cup chopped walnuts
1 cup raw sunflower seeds
1 cup oat bran
1 cup coconut chips (unsweetened)
1/3 - 3/4 cup pure maple syrup
½ cup extra virgin olive oil (may add a bit more if 5 cups oats)
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom

(I took out the sugar and so you may want to add that is you like sweet and you could use sweetened coconut chips but I just drizzle on local honey when it cools to taste.)

Serve with Almond milk and
¾ cup chopped dried apricots (optional)
Fresh ricotta, for serving (optional)
Fresh berries, for serving (optional)

Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.