Move Over, Val's Granola

Oh man, I am SUCH a goner.

Do you know how many calories I've consumed in the form of this granola TODAY ALONE??

Me neither, and I prefer to keep it that way.  I usually don't deviate from my own treasured granola recipe.  It's lovely.  It's not too sweet.  It's fragrant.  It's damn good.  People love the living crap out of it!  But, truth be told, for me at least, it isn't addictive.  I love every single bite, I do!  But usually, a small portion satisfies me and then I'm on my merry way.  I like it like that.  It's a bit labor intensive to make, too, so I don't make it that often, and it is always a treat when I do.

But this stuff is as easy to make as it is to inhale. It's sweet & savory, salty & crunchy and completely addictive. Reminds me a bit of really good caramel corn.  You keep reaching your hand back into the bag for another handful, just one more handful, and then, just one more after that.  Until the bag is empty and you're turning it inside out to dump the crumbs into the palm of your hand, looking around to make sure no one sees you licking said crumbs off of said palm.

So, as much as I love this stuff, I don't think I'll be making it again any time soon, or if I do, it'll only be to give to people as gifts.  Don't get me wrong!  This here is a glowing endorsement.  I just find it prudent not to keep things that are this sweet and full of carbs around my house.  I even cut back on the sweetness, using a little less than 1/2 cup maple syrup when the recipe calls for 3/4 cup.  I've read recommendations elsewhere that suggest taming the sweetness a bit, and I think that's a good call.  Even with just under half a cup of maple syrup, this batch was still plenty sweet.  Not sweet enough to hurt the teeth, but just enough to make me want to eat the entire batch in one setting!  And I nearly did.  And I bet you will too, just as soon as you try it out for yourself.  Enjoy, and be sure to give a lot of it away to spread those happy delicious calories around!

NEKISIA DAVIS' OLIVE OIL AND MAPLE GRANOLA


Makes about 7 cups

3 cups old-fashioned rolled oats

1 cup raw pumpkin seeds, hulled

1 cup raw sunflower seeds, hulled - (I used coarsely chopped almonds instead of sunflower seeds)

1 cup unsweetened coconut chips

1 1/4 cup raw pecans, left whole or coarsely chopped

3/4 cup pure maple syrup - (I used just under 1/2 cup)

1/2 cup extra-virgin olive oil

1/2 cup packed light-brown sugar

Coarse salt


Heat oven to 300 degrees.

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 10-15 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.