My Go-To Granola

Also adapted from Orangette

"I am not a breakfast person. At least not until 10-11 a.m. But this granola is a great breakfast food. I eat it with a little yogurt (either plain or honey) and some fruit and it completes me. I have made a lot of granola and I truly love this Peanut Butter and Chocolate Chip Granola from David Lebovitz, but Molly's granola is the bees-knees. And! It features a ton of olive oil! I know a place that has a lot of olive oil!  But seriously, this is a great snack to have around the house. It requires one large bowl, two baking sheets and some parchment paper. No excuses not to make this one."

  • 6 c. old fashioned rolled oats
  • 2-3 c. unsweetened coconut chips (found at ONF in bulk or the baking aisle at Wal-Mart)
  • 3-4 c. chopped nuts of your choice or a dried fruit/nut combo
  • 1 1/2 tsp. salt
  • 1 c. pure maple syrup
  • 2/3 c. Extra Virgin Olive Oil (or try the Blood Orange Fused Olive Oil!!)
  •  

Preheat oven to 300. Line two baking sheets with parchment paper. Dump everything into a large bowl (I seem to use the same bowl for this granola as for the above mentioned noodles) and mix well.

Bake for 40 minutes, flipping the granola every 15 minutes, so that it doesn't burn. It should be lovely and fragrant and nicely golden when it is finished. Let it cool before putting it in an air-tight container.

This will keep at room temperature for a couple weeks. However, I freeze mine and grab handfuls out of the freezer bag in the morning. Whichever you prefer!

A photo of olives ripening in the sun Certified Ultra Premium Extra Virgin Olive Oil