There are a few secrets to making top notch granola. First things first, use olive oil as the liquid fat (as opposed to butter or coconut oil), as olive oil adds a touch of savory to the otherwise sweet, salty, crunchy mix. Next, make sure you don’t overcrowd your baking sheet, or else the granola won’t crisp up properly. Third, make the granola your own! Feel free to use this recipe as a basic guide, and incorporate your favorite nuts, seeds, and spices. This recipe is a mash-up of my two favorite granola recipes: Nekisia Davis’ granola (where I learned the trick to use olive oil), and Flagstone Pantry (where I learned the irresistible combination of orange zest and cardamom). See below for the full recipe.
Farmbelly Granola
ingredients
3 cups old-fashioned rolled oats
1 cup pumpkin seeds
1 cup walnuts | coarsely chopped or left whole
1 cup pecans | coarsely chopped or left whole
1 cup almonds | coarsely chopped or left whole
1 cup unsweetened coconut flakes
1 cup sunflower seeds
2/3 cup olive oil
2/3 cup maple syrup
1 teaspoon orange zest
1 teaspoon vanilla
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon cardamom
instructions
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Preheat oven to 300°F and grease two rimmed baking sheets with oil or pan release.
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In a large mixing bowl, combine the oats, pumpkin seeds, walnuts, pecans, almonds, and coconut flakes. In a small bowl, whisk to combine olive oil, maple syrup, orange zest, vanilla, cinnamon, salt, and cardamom.
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Add wet to dry ingredients and stir to combine with a rubber spatula. Spread granola mixture in an even layer on two rimmed baking sheets. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes total.
- Remove granola from oven and top with a few sprinkles of flaky sea salt. Let cool completely before serving (this allows the granola to crisp up). Store in an airtight container for up to 1 month.