I found a recipe for making granola with olive oil instead of ordinary vegetable oil in the NY Times. I cut out the recipe and hung it on the fridge where it’s been staring me in the face for several months. This weekend, we decided to go ahead and make our own version.
Success is crunchy!
- 3 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds
- 1 cup raw sliced almonds
- 1 cup flax seeds
- 1/2 cup pure maple syrup
- 1/2 cup extra virgin olive oil
- 1/2 cup packed dark brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon cardamom
1. Preheat oven to 300 degrees. In a large bowl, combine all the ingredients and stir together.
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. (A brownie pan might make the stirring part even easier.)
When the granola is done you can serve it warm with yogurt and fruit, or store it in an airtight container. Kitchen Dad is looking forward to showing the kids how to mix it into pancakes.
Hippie food can be good food.