Photo by Quentin Bacon
I have experimented with many variations of granola over the years, changing up the nuts and seeds, adding seasonings like vanilla and cinnamon, tossing in dried fruit, or using honey rather than maple syrup as a sweetener, but I come back to this one again and again at my family’s request.
It’s extra-nutty, with three kinds of nuts and seeds, plus shredded coconut, lightly sweetened with pure maple syrup, and seasoned with just a bit of salt. But despite its simple ingredients, it has a deep flavor that develops from a good, long toasting in the oven. I like to leave it in for the full hour so it is extra well done. Play around with it and see what you like best. If you want to add dried fruit, toss it in after it has baked.
3 cups old-fashioned rolled oats
1 cup pecan pieces
1 cup unsweetened shredded coconut
1/2 cup sliced almonds
1/2 cup hulled sunflower seeds
1/2 cup pure maple syrup
2 tablespoons olive oil, one that is light in flavor, or other neutral tasting oil
1/2 teaspoon salt
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
In a large bowl, stir all the ingredients together until well combined. Spread the mixture onto the baking sheet and cook, stirring once or twice, for about 40 minutes for lightly toasted and golden brown, and up to 60 minutes for deeply toasted and golden brown, and up to 60 minutes for deeply toasted flavor and darker brown color.
Allow to cool at room temperature. Granola will crisp as it cools.
* To refrigerate: Place in an airtight container in the refrigerator where it will keep for up to 2 weeks.
* To freeze: Place in a sealable freezer bag and freeze for up to 1 to 2 hours before using.
Makes 24 servings
Serving size: 1/4 cup
Calories 150; Total Fat 10g; (Sat Fat 2.8g, Mono Fat 3.3g, Poly Fat 1.7g); Protein 3g; Carb 14g; Fiber 2g; Cholesterol 0mg; Sodium 50mg