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Maple-Pecan-Olive Oil Granola

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Recipe Summary Maple-Pecan-Olive Oil Granola

This is a forgiving granola recipe that readily customizes to fit your taste, budget, or pantry. Maintain the ratio of oats to nuts and seeds (and dried fruits, if you're a dried-fruit person), and have at it. Store in an airtight container.

Ingredients | Garlic Oil Capsules Mercury Drug

6 cups rolled oats

2 cups pecan halves, broken into coarse pieces

1 cup slivered almonds

½ cup raw pumpkin seeds

½ cup raw unsalted sunflower seeds

½ cup maple syrup

½ cup olive oil

1 tablespoon vanilla extract

2 teaspoons kosher salt

1 ½ cups golden raisins (Optional)

Directions

Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

Stir oats, pecans, almonds, pumpkin seeds, and sunflower seeds together in a large bowl. Add maple syrup, olive oil, vanilla extract, and salt; toss well to coat. Spread evenly between the 2 baking sheets.

Bake in the preheated oven for 15 minutes, rotating the sheets top to bottom and front to back halfway through.

Remove from the oven and immediately divide golden raisins between the two sheets, stirring them in well so the hot granola plumps the fruit. Cool thoroughly.

Do not use quick-cooking or instant oats.

Olive oil can be replaced with coconut oil, grapeseed or safflower oil, or melted butter. Swap out the syrup for honey, brown sugar, palm sugar, or even citrus-zest-scented sugar. The raisins and dried cherries can be omitted altogether, but consider swapping in coconut, dates, or dried mango, pineapple, banana, or apple.

Info | Garlic Oil Capsules Mercury Drug

prep: 15 mins cook: 15 mins total: 30 mins Servings: 16 Yield: 8 cups granola

TAG : Maple-Pecan-Olive Oil Granola

Breakfast and Brunch, Cereals, Granola Recipes,

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