Maple Olive Oil Granola Recipes
GRANOLA WITH DARK CHOCOLATE, OLIVE-OIL, AND MAPLE
The not-so-secret ingredient in this irresistible granola? Dark chocolate chunks which add a decadent note. Dried cherries, pecans, cashews, pepitas, and coconut flakes round out the deliciousness.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Yield Makes 8 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. In a large heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oatmixture; mix until evenly coated. Spread onto a parchment-lined rimmed baking sheet.
- Bake, stirring every 15 minutes, until granola is golden and crisp, about 45 minutes. Let coolcompletely. Stir in cherries and chocolate. Granola can be stored in an airtight container at roomtemperature up to 2 weeks.
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- Heat oven to 300 (130C) degrees, with oven rack placed in the middle of the oven. Line a large rimmed baking sheet with parchment paper
- Layer the ingredients in a large bowl in the order listed (except for dried fruit). Stir to mix, working from the bottom of the bowl, until everything is evenly coated.
- Spread the granola mixture on the sheet in one even layer. Bake 45 minutes, stirring every 15 minutes, until the granola looks golden and toasted.
- Let the pan cool. If you prefer chunky granola, leave to cool completely before stirring. Otherwise, stir the granola as it cools so prevent clumping.
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