Ingredients
3 c. old-fashioned rolled oats
1 c. unsweetened coconut flakes
1 c. nuts (such as pistachios), coarsely chopped
1/2 c. extra-virgin olive oil
1/2 c. maple syrup
1/3 c. sesame seeds
3/4 tsp. to 1 1/4 tsp. kosher salt, to taste
Preparation
Step 1Preheat oven to 300°. Line a large baking sheet with parchment. Step 2In a large bowl, stir together all ingredients until evenly mixed. Pour mixture onto prepared sheet and spread into an even layer.Step 3Bake until golden, gently stirring halfway through, about 40 minutes.Step 4Let cool completely on tray. (Granola will harden as it cools.)Step 5Store in an airtight container for up to 2 weeks.
Ever since that original batch, which scored major points with my boyfriend’s dad, I’ve endlessly tweaked the recipe: adding more maple syrup and less brown sugar, ditching brown sugar altogether, reducing the olive oil, upping the salt (disclaimer: I’m a fiend for salty-sweet anything), and mixing in vanilla and almond extracts. The result, in my humble opinion, is the most delicious granola you’ll ever taste. I feel lost when I run out of a batch, so every Sunday whenever I know I’ll be home for an hour, I re-up for the next week to make sure I have enough to eat with yogurt for breakfast and pistachio ice cream for dessert (get on that) and to scarf by the handful from the jar. (Caution: It’s gone sooner than you realize.) I have learned that people have strong feelings about granola though: Some like it more toasted, others want it sweet. So take this recipe and start tinkering until you find your idea of the perfect recipe. Here’s how to make a batch, step by step. If you’re following a grain-free diet, we’ve got a perfect Paleo Granola recipe as an alternative. Made this recipe? Let us know what you think by leaving us a comment down below!
