Uber Healthy and Addictive Maple Olive Oil Granola

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Hey You! Yes, you! Did I tell you that I got myself a bike a few weeks ago? I did! I haven’t had a bike since I was 18 years old so this was a really major event for me! I’ve been riding at least 7 miles daily. So far I’ve done a maximum of about 11 miles, but have an 18 mile ride planned for the weekend. (Oh my poor legs…) Reason I brought all this up is that I wanted to carry something with me to nosh on in case I needed energy;  so I thought granola! 

I have never been a granola/trail mix kind of person, but this recipe made me a believer.  This is relatively easy to make in one bowl and one pan, but does require some hands-on time while cooking.  I also chose to cook the granola in two, rather than one pan as I like my granola really crunchy!  Make this if you dare, and I bet it won’t last a week at your house!  This is way too yummy!

Ingredients:

  • 3 cups rolled oats

  • 1 cup hulled pumpkin seeds

  • 1 cup hulled raw sunflower seeds

  • 1 cup grated coconut (unsweetened if you can find it)

  • 1 1/4 cups raw pecans, whole or coarsely choppeed

  • 1 cup sliced almonds

  • 3/4-1 cup pure, good quality maple syrup

  • 1/2 cup olive oil

  • 1/2 cup packed light brown sugar

  • coarse salt

Instructions:

  • Preheat oven to 350 F.

  • Put the oats, pumpkins seeds, sunflower seeds, coconut, pecans, almonds, maple syrup, olive oil, brown sugar, and 1 teaspoon salt in a large bowl and mix until well combined.  

  • Spread the granola mixture in an even layer on one or two rimmed, ungreased baking sheets.

  • Bake, stirring every 10 minutes, until the granola is toasted, about 45 minutes.

  • Remove pan(s) and cool. Taste, and add more coarse salt if needed.

  • Try not to eat it all (in one sitting) before you store in an airtight container for up to one month. 

Because this granola is loaded with so many healthy ingredients, you shouldn’t feel guilty indulging. But try to limit yourself to a half cup serving if possile, because all those healthy ingrendents have lots of calories!  I’m glad I’ve had company this week since I’ve been able to serve granola as an after-dinner/tv snack.  I’ve also made a point of putting several cups in a jar to give to friends.  (We now have a competition going for the best tasting granola recipe in the neighborhood.)  

In addition, this recipe is so versitle; you can mix in different types of nuts or seeds. dried fruit or even chocolate chips! Even your children can help you make this on a rainy day! However you make it, enjoy! Yum!

Smiles and wishing you and your family all of God’s blessings!

Maria

*This has been modified slightly from the Maple Olive Oil Granola recipe in Food 52’s stellar cookbook “Genius Recipes” by Kristen MiGlore, and was created by Nekisia Davis of Early Bird Cafe.  

 

 

 

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