We serve a lot of granola on fruit dishes for breakfast at the inn. However, most granola we have tried over the years is way too sweet for our taste buds. It took a lot of tries to come up with this recipe. Beware, you can taste a hint of the sea salt, however it helps bring out the wonderful flavor of ripe fruit.
2 ½ cups old-fashioned rolled oats
1 ½ cups (total) chopped nuts, pecans, walnuts and/or pistachios
1 cup unsalted pumpkin seeds, hulled
½ cup raw sunflower seeds
1 cup unsweetened shredded coconut
¾ cup pure maple syrup
½ cup extra virgin olive oil
½ cup packed light brown sugar
1 teaspoon coarse sea salt, or to taste
½ teaspoon ground cinnamon
¾ cup (total) chopped dried apricots, cherries and/or craisins
Preheat oven to 300 degrees. Line a large backing sheet with parchment paper or a Silpat liner.
In a large bowl, combine oats, nuts, pumpkin seeds, coconut, maple syrup, olive oil, brown sugar, salt and cinnamon. 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. Let cool the granola before transferring to a large bowl and add chopped dried fruit, tossing to combine. Serve with yogurt and fruit, if desired.
Makes About 10 cups. Store in an airtight container for up to a week or freeze.
Bed and Breakfast Foodie