Olive Oil Pecan Granola

Olive Oil Pecan Granola

Makes 6 cups

This nutty, seedy, crunchy granola walks a delicious tightrope between sweet and savory. Use it to top your morning yogurt bowl, or sprinkle over a salad for added crunch and flavor.

Ingredients

2 1/2 cups pecan pieces or roughly chopped pecan halves
1 cup old-fashioned rolled oats
1 cup shredded unsweetened coconut
1/2 cup pumpkin seeds
1/2 cup sunflower kernels
1/4 cup sesame seeds
1/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon cinnamon
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon cayenne, optional
1/2 cup extra-virgin olive oil

Instructions

Preheat oven to 300˚F.
In a large bowl, combine pecan pieces, oats, coconut, pumpkin seeds, sunflower kernels, and sesame seeds.
In a separate bowl, whisk together brown sugar, maple syrup, cinnamon, salt, and cayenne, if using. Whisk in olive oil until smooth. Pour mixture over the dry ingredients and fold with a rubber spatula until everything is coated evenly.
Line a baking sheet with parchment paper or a silicone baking mat. Bake in preheated oven for 60-70 minutes, stirring every 15-20 minutes, until golden brown, crispy, and fragrant. Let granola cool completely on the baking sheet, then transfer to airtight containers and store in the freezer for the best texture and shelf-life.

Prep Time: 5 minutes

Cook Time: about 1 hour