Maple Granola

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.

Maple Granola
Adapted from Orangette who adapted her recipe from Food 52

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.

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6 responses
I may or may not have been so excited about this post that I bought all of the ingredients at the store on the way home and am making it now..
My roommate and I made the most wonderful granola over the weekend. I'll double check where the recipe came from, but it was interesting, it had you bake the oats first, and then mix the wet ingredients in. You're supposed to then just let it cool, but we let it bake a few more minutes after mixing to get it nice and crispy
This looks wonderful! Wonder if I can make it with steel cut oats.
Hi Emily! It was great meeting you on Sunday :) I love making my own granola, and my last version had cherries as well. I haven't tried making it with olive oil yet, but that will be my next project!
Katie: I think those oats could work - let me know how they turn out.

Bianca: great to meet you too. Went to Lone Star for lunch a few days ago...wanted to return for dinner that same evening!

Don't use steel cut oats, unless you want broken teeth. Also, don't use the cheap quick cooking oats. Use rolled oats that take 10 minutes or longer to cook.