Page 399 - Family cookbook v30_Neat

393

Nathan Giglierano

Olive oil and Sea Salt Granola

3 cups old fashioned rolled oats

1 cup hulled pumpkin seeds

1 cup hulled sunflower seeds

1 cup unsweetened coconut chips

1‐1/2 cups pecan halves

1/2 cup pure maple syrup
1/2 cup extra‐virgin olive oil

1/3 cup packed brown sugar

1 teaspoon sea salt (Sel Gris or Maldon) plus more to taste

Optional: I cup dried sour cherries or quartered dried apricots

1. Preheat oven to 300 degrees.

2. Line a rimmed baking sheet with parchment paper.

3. Place all ingredients except for the dried fruit in a large bowl stirring well to coat.

4. Spread granola mixture in an even layer on a prepared baking sheet.

5. Slide into the oven and bake, stirring with spatula every 10 to 15 minutes
until granola is toasted and very crisp about 45 to 50 minutes.

6. Remove granola from oven and season with more salt to taste.

7. Let cool completely.

8. Stir dried fruit in if desired.

9. Store in an airtight container for up to a month.