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Olive Oil Granola
Servings: 9by Chez la mere373 recipes>courtesy nytimes and dinneralovestory.com Ingredients
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raw pistachios, hulled
- 1 cup raw pumpkin seeds (pepitas), hulled
- 1 cup coconut chips
- 3/4 cup pure maple syrup
- 1/2 cup extra virgin olive oil
- 1/2 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
Directions
- Preheat oven to 300°F. 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 let cool. Add to jars when completely cool and tie a shipping tag to the top. If there is no notch on the lid as shown above, replace the tag’s string with a long, thin ribbon and tie the tag around the neck of the jar.
- If you’re not giving the granola away, serve with yogurt and fresh berries.
- Makes about 9 cups.
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