Description
This granola is based on Melissa Clark’s original recipe (published in the New York Times, July 15, 2009). Just as we did here, customize the recipe and make it your own.
Ingredients
3 cups old-fashioned rolled oats
1 1/2 cups sliced almonds
1 cup raw pumpkin seeds, hulled
1 cup coconut flakes, unsweetened
2/3 cup pure maple syrup
1/3 cup extra virgin olive oil
1/2 cup packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 cup dried cranberries
Instructions
Preheat oven to 300 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
In a large bowl, combine oats, almonds, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom.
Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes – 1 hour, stirring every 15 minutes, until golden brown and well toasted.
Allow the granola to cool before transferring to a large bowl and adding cranberries. Toss to combine.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Brealfast
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 323.01
- Sugar: 18.14 g.
- Sodium: 135.33 mg.
- Fat: 19.57 g.
- Saturated Fat: 4.46 g.
- Carbohydrates: 33.21 g.
- Fiber: 5.12 g.
- Protein: 7.4 g.
- Cholesterol: 0
Keywords: granola, cranberries, olive oil, maple syrup