Thursday, January 1, 2015

Salty Olive Oil Granola


This year I made homemade granola for Christmas to give friends & relatives.  I took the recipe from Buzzfeed (I’d actually posted it as a foodie gift idea in my post earlier in December…)

I made 3 batches to start off with, which filled 12 pint sized mason jars with some leftover for us to eat.  It is by far the best cereal I’ve had in my life – and it really isn’t difficult to make at all.  We ended up making another 2 batches since we wanted more for ourselves!
It is perfect to snack on by itself, to eat with milk, or serve over yogurt.  Trust me, you’ll want to make multiple batches.  Rather than doubling or tripling the ingredients all in one bowl, I’d recommend doing one batch at a time.  You’ll need a baking sheet with edges so the granola doesn’t fall off the sides. 


I topped mine with some festive snowflake napkins and added gift tags. 

Salty Olive Oil Granola (adapted from Buzzfeed)

  • 3 cups quick oats
  • 1½ cups pecan halves, broken into pieces
  • 1 cup coconut flakes (I used sweetened)
  • 1 cup raw pumpkin seeds (aka pepitas)
  • ½ cup pancake syrup (maple syrup would be best, but since it’s pricey, I just used regular syrup and it didn’t make a difference)
  • ¼ cup brown sugar, packed
  • ½ cup extra virgin olive oil
  • 1 t salt
  • ½ t nutmeg
  • ½ t cinnamon
  • ½ t ground cardamom (if you don’t have this spice, you can just add more nutmeg and cinnamon)
  • ½ cup raisins
  • ½ cup dried cherries

1.  Preheat the oven to 300°F.

2. Combine the oats, pecans, coconut, and pumpkin seeds in a large bowl.  Add the syrup, sugar, olive oil, salt, and spices and toss until evenly coated.


3. Spread the mixture on a large baking sheet with edges.  Bake for 30 minutes, then stir.  Bake for another 15 minutes or until granola starts to brown.  When it comes out of the oven, it will be slightly soft, but it will harden as it cools.

4. Once it is completely cooled, add the raisins and cherries.  Divide into mason jars and decorate as you’d like.  It should keep for months in an airtight container (but it tastes so good, there’s no way it’ll be around for that long!) 

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