olive oil granola
I saw this article in the New York Times about granola made with olive oil a while back. It sounded tasty but I was in no hurry to make it. Then I picked up a bag of Early Bird Granola, the granola in which the aforementioned recipe is based on, and I suddenly realized why that olive oil granola warranted a whole article in the food section of the Times. Ummm… this stuff is crazy awesome. Like jump up and down in the kitchen and hand me that bag. I pulled up that article and got to work making my own batch. The result is a salty and sweet concoction that is one heck of a way to start the day.
The recipe calls for all sorts of goodies, from pepitas (pumpkin seeds) to coconut flakes to maple syrup and of course olive oil. Somehow I managed to have just about everything in my pantry. Lucky, lucky me. Granola is one of those recipes that is all about a little of this, a little of that. So while the NYT recipe calls for pistachios, I used macadamia nuts instead because that’s what I had.
After tossing all the dry ingredients together I added the wet and gave it a good mixing. I popped the baking sheet in the oven for 40 minutes and gave it a stir about every 10 minutes.
When the 40 minutes were up and my granola had become golden and crispy, I pulled it out and let it cool on the counter. Of course I quickly snapped up a pinch to see if it was as magical as the real deal. I have to admit, it was a different kind of magic. I think this recipe gets really close. It’s totally delicious and certainly something that will get devoured over the course of this week. All the flavors work together to create a complex crunchy, salty, sweet morning treat. But it’s not quite the same as that bag of Early Bird Granola. I have an idea of how to get it a little closer… I think the NYT recipe has a few too many sweet elements in it. But that’s another day. Note: I’ve adapted the recipe (after making it many more times) so the sweetness has been adjusted. Right now I’m going to enjoy my granola over a nice serving of yogurt.
olive oil granola
based on this recipe from the New York Times | makes about 9 cups
|3 cups old-fashioned rolled oats
1 cups macadamia nuts, coarsely chopped
1 cup raw pumpkin seeds, hulled
1 cup coconut chips
1/2 cup pure maple syrup
1/2 cup extra virgin olive oil
1/4 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup chopped dried cherries
Preheat oven to 300 degrees
1. In a large bowl, combine oats, macadamia nuts, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom.
2. 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.
3. Transfer granola to a large bowl and add cherries, tossing to combine.
4. Serve over yogurt or with ricotta and fruit, if desired.