Okay, sure we all have granola recipes, the more the merrier. Yum. This one turns out so pretty once you add some dried cherries at the end of baking. I filled a container to add to a college care package and you can see by the photograph there is still more than enough for the family.
Oh by the way, yep, that is a mermaid on my kitchen wall. Love her. She makes me smile. She lifts my mood every single time I glance at her.
Here we go:
300 grams (3 cups) rolled oats 125 grams (1 cup) raw hulled pumpkin seeds 130 grams (1 cup) raw hulled sunflower seeds 50 grams (1 cup) unsweetened coconut chips 135 grams (1 ¼ cup) raw pecans, whole or chopped 85 grams (packed ½ cup) light brown sugar 1 tsp. kosher salt 175 ml (¾ cup) maple syrup, preferably Grade B 120 ml (½ cup) olive oil Dried cherries, optional
Pre-heat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you’d like, stir in some dried cherries. Store in an airtight container.
Note: Will keep at room temperature for up to a month.
Say Grace and dig in!