So many granola recipes, and not enough time to recipe test all of them. What makes this recipe crunchy and delicious is the extra virgin olive oil. The maple syrup lends a sweetness along with the brown sugar. The pieces of fruit add pops of color. Granola can be stored in an air tight jar on the counter or in the freezer. My new favorite container is this Weck jar - will try not to buy them by the dozen.
1 1/2 cups rolled oats
1/2 cup raw hulled sunflower seeds
1/2 cup silvered almonds
1/2 cup raw pecans, chopped
1/4 cup light brown sugar, packed
1/2 tsp. kosher salt
1/4 tsp. cinnamon
1/4 cup maple syrup (the real stuff, not pancake syrup please)
1/4 cup extra virgin olive oil
1/4 cup vegetable oil
1/4 cup each of dried cherries, dried apricots, raisins
Preheat the oven to 300°F. Line a small to medium size baking sheet with parchment paper.
In a large bowl, combine the oats, almonds, sunflower seeds, pecans, light brown sugar, salt, and cinnamon. Stir to mix.
Add the olive and canola oils and maple syrup, and stir well. Spread the mixture evenly on the lined sheet pan. Bake, stirring every 15 minutes, until the granola is toasted, about 45 minutes. Remove the granola from the oven, and season with more salt (if needed). Cool completely on a wire rack. Add the dried fruits and stir.
Store in an airtight container.