I have been reading Melissa Clark recipes as my bedtime stories this past month, and I was intrigued by a recipe she described for a granola made with olive oil. Sweetness from brown sugar, earthy undertones from the olive oil, you understand why I bookmarked the page. But you know that thing that happens sometimes, where you never heard of something and then once you learn about it you see it EVERYWHERE? Turns out, suddenly there are variations on this recipe for olive oil granola all over the interwebs.
And tonight I learned why. Because it’s good. So good I could hardly stop stealing pinches off the tray–and that was before it was baked. You might want to make it this weekend–if you can wait that long.
Of all the nearly-identical recipes, I started with this one, which was pretty much pared down to the essentials already, but I simplified it one step further by eliminating the coconut, which is not my thing. If it’s yours, add a cup of coconut flakes to the recipe below. Like most granola recipes, you can vary the nuts and seeds and/or add fruit to suit your taste.
Preheat your oven to 300 while you get a big bowl and mix 3 1/2 c. oats with 1 c. each of raw pumpkin seeds and raw sunflower seeds and 1 1/2 c. whole pecans. Pour over 1/2 c. brown sugar, 1/2 c. olive oil, 3/4 c. maple syrup and 1 tsp. kosher salt and mix well. Divide between two sheet pans and bake until nice and toasty, about 30 mins., switching the pans and stirring well every 10 minutes. Let cool completely before storing in an airtight jar.
p.s. As you may have guessed, this granola is not exactly health food. If you’re looking for an everyday recipe with a lower proportion of sweetener and fat, you might like this Almond and Dried Cherry Granola recipe.