SERVES: ABOUT 10 CUPS
This slightly salty, full of flavor granola serves as a great base. Add additional dried fruit to your taste. Serve as your morning cereal or atop your fruit and yogurt or oatmeal.
6 1/2 c. oats
1 tbsp. (3 tsp.) coarse kosher salt**
1 tsp. cardamom
1/2 tsp. cinnamon
1 c. olive oil
1 c. maple syrup
1 1/2 tsp. pure vanilla extract
1 1/3 c. unsweetened flaked coconut, lightly chopped
1 1/3 c. raw walnuts or pecans, lightly chopped
1 1/3 c. raw almonds, slivered
Preheat oven to 350 degrees.
In a large bowl, combine oats, salt, cardamom, and cinnamon. Stir.
In a smaller separate bowl, stir together olive oil, maple syrup, and vanilla extract until thoroughly combined. It will thicken as it emulsifies.
Add to oat mixture reserving a tablespoon or so. Set reserves aside.
Evenly divide granola between the two unlined baking sheets. Bake for 20 minutes, stirring and flipping half way through.
Meanwhile, lightly chop nuts and coconut. Add to bowl with remaining olive oil mixture. Stir.
After granola has baked for 20 minutes, add nut mixture and bake for an additional 6-7 minutes.
Remove from oven and cool. Store in an airtight container for up to a month.
Garnish with dried fruit before serving.
If you’re baking this on a dark pan, shorten cooking times. Darker pans tend to cook faster than lighter.
Courtesy of The Faux Martha