Nutty Olive Oil Granola - with thanks to Kathryn Tomajan, Eat Retreat
The trick to this lacquered, crispy granola is baking it low and slow—to dry it and toast it without burning it. Stir the granola often during baking so it cooks evenly.
Preheat oven to 150°C. Line 2 baking trays with baking paper.
In a big bowl, mix together:
375 grams rolled oats
400 grams raw nuts & seeds (I like a mix of crushed or sliced almonds, pistachios, walnuts, & pumpkin seeds)
In another bowl, combine:
1/2 cup Camilo extra virgin olive oil
3/4 cup maple syrup
Drizzle this over the oats & nuts.
Sprinkle the wet mixture with:
1/2 cup brown sugar
1 1/4 teaspoon of chunky, coarse salt (or 1 teaspoon fine salt)
Mix really well to be sure the oats & nuts are well coated.
Spread the mixture over the two sheet pans thinly and evenly. Place both baking sheets in oven, one on each rack. Bake for 35-45 minutes. Every 10 minutes, stir the mixture well so it browns evenly. Also, rotate the pans and swap their oven position.
The granola is ready when it’s mostly dry and dark golden brown. Be careful not to burn the nuts. Remove from oven, give it another thorough stir and let cool.
Eat with homemade yogurt! And fresh fruit! Or jam! Or by the handful!
Store air-tight for up to 10 days.
For a less sweet granola delete the sugar.