Healthy, Recipes

salty olive oil granola

Salty Olive Oil Granola

I love snacking on healthy foods but sometimes get stuck at work, especially when I didn’t pack food for lunch and am left with only unhealthy options from the dreaded work cafeteria..!  To try and solve that issue I like to make this delicious granola I came across last year while browsing articles on buzzfeed and have been making it ever since.  It is so easy to make and I put the finished granola in mason jars and bring one to work to keep on hand during those tough vulnerable moments!  I like to add it to my yogurt in the mornings or just plain snacking throughout the day.  It’s the perfect balance of sweet and salty.  Check out the recipe and see for yourself how easy and tasty it is.  Enjoy!

Makes about 8 cups, I usually get enough to fill two  and part of three 34-oz. jars.

INGREDIENTS
3 cups old-fashioned rolled oats
1 ½ cups pecan halves, broken into pieces
1 cup unsweetened coconut flakes (I actually only have ever used sweetened and I think it works just as well)
1 cup raw pumpkin seeds (pepitas)
½ cup pure maple syrup
¼ cup packed brown sugar
½ cup extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon ground cardamom
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 cup dried cherries, cranberries, or raisins

PREP
Preheat your oven to 300°F.

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

Spread mixture out on a large baking sheet with rims on all sides. Bake for about 30 minutes, then give it a good stir. Bake another 15 minutes or until the granola is golden brown and smells amazing. It will still be slightly soft and will harden as it cools.

Let granola cool completely. Add dried fruit and transfer to jars. (Don’t put it in jars before it’s totally cooled or it will get soggy.) It will keep for a few months in an airtight container at room temperature.

xox
jess

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