Olive oil and Maple Granola

I’ve mentioned before how I was raised on health food before it was cool, before “clean eating” was a thing, before juicing was cool, and when tofu was only found in the rare Japanese restaurant. While at the time I yearned to be like all the other kids, with their white bread and sodas, I am now endlessly grateful to my parents for raising me to pay attention to eating fresh, healthy foods whenever I can. Obviously this doesn’t keep me from indulging in brownies and pancakes a little too often, but it has shaped my general eating habits and how I try raise my kids.

As I made this granola with my own daughter yesterday, I was carrying on the tradition of my mother who would bake big trays of the stuff on weekends for our breakfasts all week. Topped with creamy yogurt, freshly-cut strawberries and a drizzle of honey, it is an irresistible treat for grown-ups and kids alike…. and not only for health nuts!

Recipe adapted from Samin Nosrat‘s fabulous new book Salt, Fat, Acid, Heat.

Olive oil and Maplle Granola

  • 3 cups (300 g) old-fashioned rolled oats
  • 2 cups (280 g) mixed seeds (sunflower, pumpkin, etc)
  • 1 1/2 cups (150 g) halved walnuts or pecans
  • 2/3 cup (200 g) maple syrup
  • 1/2 cup (100 g) extra-virgin olive oil
  • 1/4 cup (50 g) brown sugar (I actually omitted the sugar because I like a less-sweet granola, but the sugar aids in the crunchiness of the finished product)
  • Maldon salt or fluer de sel

Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper, set aside.

Stir together all the ingredients in a large bowl until combined. Spread granola mixture in an even layer on prepared baking sheet.

Bake in preheated oven, stirring with a metal spatula every 15-20 minutes, until granola is toasted and crisp, about 45-50 minutes.

Let cool completely on baking sheet. Stir in raisins or other dried fruit if desired. Store in an airtight container for up to 1 month.

Leave a Reply