Megan’s Seeded Olive Oil Granola
- 10m Prep Time
- 1h 0mCook Time
- 1h 10mReady In
9 ½ cups This full-flavored granola, which is cooked until “well done,” has an almost savory quality. We think of it as granola for people who don’t like granola. Preheat the oven to 325°F. Lightly oil 2 large baking sheets (or line 2 baking sheets with parchment paper for easier cleanup).
Ingredients
- 3 cups old-fashioned rolled oats
- ¾ cup pumpkin seeds
- ¾ cup sunflower seeds
- ¾ cup walnuts or pecans, coarsely chopped
- ½ cup sesame seeds
- (½ cup cacao nibs)
- ⅓ cup olive oil
- ⅓ cup packed brown sugar
- ¼ cup maple syrup
- ¼ cup sorghum syrup or molasses
- ¾ teaspoon salt
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cups old-fashioned rolled oats
- ¾ cup pumpkin seeds
- ¾ cup sunflower seeds
- ¾ cup walnuts or pecans, coarsely chopped
- ½ cup sesame seeds
- (½ cup cacao nibs)
- ⅓ cup olive oil
- ⅓ cup packed brown sugar
- ¼ cup maple syrup
- ¼ cup sorghum syrup or molasses
- ¾ teaspoon salt
Let's Cook
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Step 1.
Toss together in a large bowl: 3 cups old-fashioned rolled oats; ¾ cup pumpkin seeds; ¾ cup sunflower seeds; ¾ cup walnuts or pecans, coarsely chopped; ½ cup sesame seeds; (½ cup cacao nibs)
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Step 2.
Stir together in a small bowl until combined: ⅓ cup olive oil; ⅓ cup packed brown sugar; ¼ cup maple syrup; ¼ cup sorghum syrup or molasses; ¾ teaspoon salt
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Step 3.
Stir the wet ingredients into the dry ingredients until fully combined. Spread the granola in a thin layer on the prepared baking sheets. Bake, stirring the granola every 15 minutes and rotating the sheets front to back and switching racks until the granola is a deep, burnished brown, about 1 hour.
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Step 4.
Let cool completely, then transfer to an airtight container and store at room temperature for up to 1 month.