Author Notes: This recipe, adapted very slightly from Early Bird Foods’ best-selling Farmhand’s Choice Granola, is like muesli after a vampy makeover. Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. —Genius Recipes
Makes: about 7 cups
Prep time: 10 min
Cook time: 45 min
Ingredients
-
3
cups old-fashioned rolled oats
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1
cup hulled raw pumpkin seeds
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1
cup hulled raw sunflower seeds
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1
cup unsweetened coconut chips
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1 1/4
cups raw pecans, left whole or coarsely chopped
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3/4
cup pure maple syrup
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1/2
cup extra-virgin olive oil
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1/2
cup packed light-brown sugar
-
1
pinch coarse salt, to taste
Directions
- Heat oven to 300° F.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.
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Photo by James Ransom
How wholesome do you feel right now?
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The secret to this recipe and its addictive, shaggy crust is a trifecta or maple syrup (any grade)…
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… olive oil (much better than dowdy old vegetable oil) …
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… and salt.
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Making granola = stirring.
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Stirring phase 1 complete — onto your baking sheet! (Tip: it's pretty good even at this stage. Give it a taste.)
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Your granola will probably be stacked up on itself in a thick layer, but it will bake evenly anyway (that is, if you remember to stir). To the oven!
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Once your granola is baking, you can wash these dishes!
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After about 30 minutes, with a few stirs in between, here's what it looks like — it's starting to get dry, but it could be a little toastier.
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Ideal toastiness achieved. Add a bit more salt here — it'll stick to the warm glaze.
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Ready for one last stir.
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Granola!
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