Trying to eat healthier…

The morning after our great Thanksgiving feast, I had planned on making biscuits and gravy with local pork sausage.  But, OMG, I really did not feel like eating (or fixing) another heavy meal to start the day.

So, I pulled some granola out of the freezer, whisked some local honey into some plain Greek yogurt, threw some bananas on the table and called it good.  Our guests did not seem to mind.

I love making granola but have come up with another favorite recipe.  (See “My favorite granola” for the previous favorite.)

Here is our new favorite:

Maple-Olive Oil Granola
(I slightly adapted it from Kitchen Konfidence who slightly adapted it from the New York Time. )

 6 cups old-fashioned oats
7.5 ounces sliced almonds
1 cup raw pumpkin seeds, hulled
1 cup natural raw chip coconut
1/4 c. flax seed
1/4 c. flax meal
1/4 c. wheat germ
¾ cup pure maple syrup
½ cup light olive oil
½ cup packed light brown sugar
1 teaspoon sea salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom 

Preheat oven to 300 degrees.  In a large bowl, combine oats, almonds, pumpkin seeds, coconut chips, flax seed, flax meal, and wheat germ.  Stir to combine. 

 In a blender, combine maple syrup, olive oil, brown sugar, sea salt, cinnamon and cardamom.  Pulse to emulsify. 

While stirring (a kitchen partner is helpful here), drizzle maple syrup mixture over oat mixture.  Mix well to make sure everything is coated.  Line two rimmed jelly roll pans with a Silpat or foil.  Split granola mixture between pans.  Spread mixture onto the lined baking sheets in an even layer and bake for 45 minutes, stirring every 10 minutes and rotating on oven racks, until golden brown and toasty.

Stir in some dried cherries or cranberries after mixture has cooled. 

This granola freezes well.This also makes an interesting topping on pies.


This recipe makes a bunch!

Granola on FoodistaGranola

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