Olive Oil Granola / by Amy Cantu

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Olive Oil Granola is addictive. There. I've given you fair warning. It's at once rich, sweet, salty, crunchy, and vaguely bitter from the olive oil. Sprinkle this over homemade yogurt, and the added tanginess has now put your tastebuds on full alert. It's all I wanted to eat for a week. (Yes, I know: I just got over my Coconut Tres Leches Cake for breakfast obsession and eating Broccoli Cooked Forever on everything before that. Clearly, I have issues . . . ) I'd love to take credit for this miracle granola, but the internet has well-documented the Olive Oil Granola phenomenon here and here and here. Mine is yet another adaptation, but really, it's impossible to have too many. It's that good.

Notes: This granola is on the sweet side, so you could certainly reduce or omit the brown sugar. I love it as written, especially with plain yogurt. 

Time: 1 hour
Yield: 10 cups

4 cups old-fashioned rolled oats
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
1 cup raw cashews, left whole or coarsely chopped
1 cup raw walnuts
1 cup pure maple syrup (preferably Grade B)
3/4 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
1 1/2 teaspoons kosher salt
1 cup dates, pits removed, coarsely chopped

Heat oven to 300 degrees Fahrenheit. Line two rimmed sheet pans with parchment paper.

Combine first 10 ingredients (everything except the dates) in a large bowl, stirring well. Divide and spread mixture evenly between the two prepared pans.

Bake for 45 minutes, stirring every 10 to 15 minutes to brown evenly.

Remove from oven and stir in chopped dates. Let cool completely. Granola can be stored in an airtight container for up to one month.