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Olive Oil & Maple Granola

This recipe is Incredibly simple. All you have to do is stir a few things together, then pop them in the oven for a spell, and voila you’ve got a delightful snack/breakfast topping. It’s sweet, it’s salty, it’s crunchy, it’s everything! In under 1 hour you'll have about 7 cups! Eat it yourself, give it away as a gift, or impress your friends at Sunday brunch.

I came across this recipe the same way I come across most recipes these days, via an excellent video offered up by the folks at Food 52. I don’t know what it is about those videos, but they make me very excited about cooking things. After seeing the video I got in my car and went straight to bulk barn to get the ingredients. Speaking of bulk barn, have any of you taken advantage of their Bring Your Own Container program? That’s probably not what it’s called, but whatever, you get the point. I simply brought 5 reusable containers with me, they weighed and marked each one at the till before I began my shopping, then I filled them up with granola ingredients and went through the cash as normal.

It was awesome! Hello zero waste <3

Olive Oil & Maple Granola

3 cups old-fashioned rolled oats 1 cup hulled raw pumpkin seeds 1 cup hulled raw sunflower seeds 1 cup unsweetened coconut chips 1 ¼ cups raw pecans, left whole or coarsely chopped

1-2 Tbps chia seeds *optional* ¾ cup pure maple syrup ½ cup extra-virgin olive oil ½ cup packed light brown sugar *optional* I didn’t use it 1 pinch coarse salt, to taste

Heat oven to 300°F.

Place oats, pumpkin seeds, sunflower seeds, chia seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.

Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

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