When I was at the MARTHA show a few weeks ago (not for the show but for other reasons) a few of the girls in the test kitchen gave me their recipe for granola, which I quickly polished off on the train ride home. It's so good. It's nutty, with maple and toasted coconut. I also enjoyed that it's made with extra-virgin olive oil. No fruit, but when I made it yesterday I added raisins. I also threw in some wheat germ. Enjoy!
Farmhand's Choice Granola
(makes about 7 cups)
3 C. old-fashioned rolled oats
1 C. raw pumpkin seeds
1 C. raw sunflower seeds
1 C. coconut chips
1 1/4 C. raw pecans, coarsely chopped
3/4 C. maple syrup, preferably Grade A
1/2 C. extra-virgin olive oil
1/2 C. packed light brown sugar
1 t. coarse salt
1. Pre-heat oven to 350.
2. Place all ingredients in a large bowl and mix until well combined. Spread mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 min. until granola is toasted, about 45 min.
3. Remove granola from the oven and let cool completely before serving or storing in airight container for up to 1 month.
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