Granola is a pantry staple in our house. Whether we’re making parfaits for breakfast or I’m grabbing a handful between nutrition appointments, we always have it on hand. In fact, I was buying it so much that inevitably I decided to start making it myself. In my many recipe trials, I fell in love with this one. It’s got a little of everything without becoming complicated, and just a hint of sweet. The EVOO creates a crumbly texture that is ideal to adding to so many dishes. Plus, this recipe yields a lot, so rest assured you won’t run out in 2 days!
Recipe adapted from Nekisia Davis of Early Bird Foods.
- 3 C old-fashioned rolled oats
- 1 C raw pumpkin seeds, hulled
- 1 C raw sunflower seeds, hulled
- 1 C coconut flakes
- 1 ¼ C raw pecans, coarsely chopped
- ½ C pure maple syrup, preferably Grade A
- ½ C extra-virgin olive oil
- ¼ C packed light-brown sugar
- Coarse or flaked salt
- Preheat oven to 300 degrees F.
- Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 minutes, until granola is toasted, about 45 minutes.
- Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.
By: Erin Pellegrin, RD, LDN