The Granola That *Might* Get You Outta Bed
Mornings can be hard. This granola makes mornings easy easier. It’s the perfect accompaniment to however the first couple hours of your day shake out.
Made with both olive oil and maple syrup, brown sugar and salt, this sweet-and-savory granola is one we can’t stop making...and never seem to grow tired of. Unlike some ‘nola recipes, which call for all the most expensive nuts, seeds, and baking supplies that Whole Foods has to offer, this recipe is made of pantry staples and always-have-on-hand ingredients—save for the one budget-busting item: pecans. #worththesplurge Make a batch on Sunday afternoon while doing laundry, and you’ll have an easy and yummy breakfast that will make getting out of bed all week just that much easier.
Here’s how we like it:
Cut up a just-ripe cantaloupe or rinse off some fresh summer berries. Dump the fruit into a bowl, cover it with a hearty dollop of Noosa Coconut Yogurt, and finish it with a healthy—and we mean healthy— sprinkle of granola.
Low on time? Fill up a zippy with granola, grab a single-serve Greek yogurt and head out the door. You can get everything pulled together in under 30 seconds, and still have the satisfaction of a fairly well-rounded [and very delicious] breakfast.
Not a fan of yogurt? Put the ‘nola on ice cream and eat it for dessert. Cover it with milk and slurp it up with a spoon. Heck, maybe you’re more of a lean-against-the-counter kind of guy or gal and all you have to do is screw off the top of that mason jar and shake it directly into your mouth. We don’t blame you either way.
makes 7 cups
3 cups old-fashioned oats
1 cup hulled raw pumpkin seeds
1 cup unsweetened coconut chips*
2 cups pecans, rough chop
¾ cup maple syrup
½ cup extra virgin olive oil
½ cup packed light brown sugar
Coarse salt (about 1 tablespoon)
Heat oven to 300 F
In a large bowl, combine all ingredients. Mix well to ensure all dry ingredients are coated with the wet ingredients. *If you have clumps of brown sugar, don’t worry about it - they will melt in the oven and you can mix again
Cover a large rimmed baking sheet with parchment paper. Pour granola onto parchment and spread into an even layer. Bake for 45 minutes, stirring every 15 minutes, to allow the granola to brown.
Remove granola from oven and, if desired, season with more salt to taste. Let cool completely before storing in an airtight container.
*If you can’t find coconut chips, shredded coconut is a great substitute.