This granola recipe just never fails. It is utterly addictive, totally adaptable and one you can make with pretty much anything you have in your cupboard. The key to this go to recipe is copious amounts of olive oil, maple syrup and brown sugar. One batch makes about 4 cups which will leave plenty to serve for a brunch and even package up as little favors or a housewarming gift. It also travels well, I made one batch and packaged as party favors for my sister-in-laws bachelorette party. She loved it so much we ended up baking dozens of batches together for all 200 of her wedding guests!
I have been asked for this recipe so many times I decided to post and share. It’s adapted from the Early Bird Granola recipe and was published in the New York Times.
- 3 cup old fashioned rolled oats
- 1 cup raw pumpkin seeds, hulled
- 1 cup coconut chips
- ¾ cup pure maple syrup
- ½ cup extra virgin olive oil
- ½ cup packed light brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ¾ cup chopped dried apricots
- Fresh ricotta, for serving (optional)
- Fresh berries, for serving (optional)
Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.