I like granola, admittedly, even the Quaker Oat in a box variety. However, sometime last year I decided to live on the edge and attempt to make my own granola (well, actually, I’m remembering now that I had, in fact, tried before but always, always burned it). We’ve been feasting on Deliciously Ella’s granola recipe for the past year–it’s so simple and super good. When it comes to recipes I’m not one to venture out or switch it up if it is working. But… as it would happen, last Sunday I was relaxing with a cup of tea and Nigella’s soothing show (you can watch her shows online here) in which she whipped up her granola that was interestingly enough made with extra-virgin olive oil. I remembered that I owned the Simply Nigella cookbook that contained the recipe and felt, oh shall we say, inspired to try it. I have no reservation in telling you that it may be the best granola I’ve ever had. I tend to be drawn to sweet varieties that include dried fruits, or, better yet, chocolate so I was surprised at how much I loved the lack of sweetness. I don’t want to go so far as to call this granola savory because oats are sweet by nature and maple syrup is involved. It basically perfectly envelopes the heavenly sweet and salty combination.
This recipe varies slightly from Nigella’s as I omitted almonds (they give me horrid headaches) and ginger (none to be found in my spice cabinet) and added in pecans.
My family ate this in less than a week. Obviously, I’ll be making more tomorrow…it’s that good.
GAME CHANGER GRANOLA
3 cups rolled oats (not instant)
1 teaspoons sea salt flakes or kosher salt
2 teaspoons ground cinnamon
3/4 cup pecans
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/3 cup brown flax seeds
3 tablespoons sesame seeds
1/2 cup extra-virgin olive oil
1/2 cup maple syrup
-Preheat oven to 350.
-Line a half sheet pan with parchment paper.
-Mix all dry ingredients in a big bowl.
-Combine extra-virgin olive oil and maple syrup in a measuring cup and mix well.
-Pour liquid mixture over granola and mix until ingredients are bathed in liquid.
-Pour granola onto sheet pan and place in oven for 30-40 minutes depending on your oven. Turn every 10-15 minutes to ensure granola browns evenly.
-Let granola cool.
-Store in a sealed container (will keep for up to a month–but will be gone long before that…this is the kind you grab by the handful as you pass through the kitchen).
PS- I’ve also been making this “instead of coffee green juice smoothie”again.
What have you been making lately?