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Maple & Olive Oil Granola
Rebekah KukRebekah Kuk

Maple and Olive Oil Granola

This hearty and wholesome granola features real maple syrup and extra virgin olive oil. Bakes up crisp and keeps for weeks.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4.5 quarts
Course: Breakfast
Ingredients Method

Ingredients
  

  • 1.5 lbs. sprouted rolled oats 24 oz or 6 cups
  • 1 cup flaxmeal
  • 3 cups soaked and dehydrated mixed nuts I used walnuts, pecans, almonds and peanuts. Avoid nuts with added vegetable oils.
  • 1 cup seeds I used sunflower, pepita, sesame, and chia seeds
  • 2 teaspoons cinnamon
  • 1 cup extra virgin olive oil
  • 1 cup real maple syrup
  • 1 cup dried cranberries optional
  • 1.5 cups raisins optional

Method
 

  1. Preheat oven to 300 degrees. Line two large, rimmed baking sheets with parchment paper. Set aside.
  2. Mix together dry ingredients in a large bowl: oats, nuts, seeds, cinnamon. Combine olive oil and maple syrup together in a separate bowl, then add to granola. Mix well, ensuring that everything is evenly coated.
  3. Spread granola in an even layer on the baking sheets. Bake for 45 minutes, stirring once halfway through, until edges are golden. Let cool completely. Add optional cranberries and raisins, then store in airtight containers. Keeps well for a few weeks, if it lasts that long.
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