There’s a recipe that I’ve wanted to try for some time in Melissa Clark’s newest cookbook for olive oil granola. When we decided to do coconut as one of our ingredients, I saw my chance. As it turned out, some ingredients I had, others I didn’t, and some I didn’t want to use. So, this is my version of the granola. Try it over yogurt for breakfast or on its own as a healthy snack.
KARLY'S COCONUT GRANOLA
3 cups rolled oats
1 ½ cups blanched slivered almonds
1 cup raw pumpkin seeds, hulled
1 cup unsweetened coconut flakes
1/3 cup pure maple syrup
1/3 cup olive oil
1/3 cup packed brown sugar
1 teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
Preheat your oven to 350 degrees. Put all ingredients in a large bowl and mix well; spread in an even layer on a large rimmed baking sheet. Bake for 45 minutes, stirring every 10 minutes.
NOTE: The original recipe called for coconut chips, but I couldn’t find them. It also called for pistachios, which I didn’t have. It also called for ¾ cup maple syrup and ½ cup olive oil, and as it turned out, I only had about 1/3 cup of each. I thought it turned out fine, but I will probably try it with the full amounts next time. If you want to add dried fruit, such as apricots, cranberries, raisins, etc…toss ¾ cup of the fruit of your choice after the granola has baked.
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg