Good Morning Granola

What’s good about granola is not exactly complicated – it’s crunch immediately adds fun to anything it accompanies, it’s satisfying, it’s yummy. You can add it to your favorite yogurt, top with fruit, enjoy it plain, over pancakes, add it to cookies, make parfaits, create smoothie bowls, add it to snack mixes, or wrap it as a gift (to name a few). These happy things all being true, sugars and fats can add up very quickly in some recipes.

What most granolas have in common is that they include a sweetener and an oil. The one featured here is sweetened with maple syrup and includes olive oil, so it has a wonderful sweet and savory quality. The origins of this combo came up on my radar via the Early Bird granola brand. I cut a lot of the sugar and some of the fat in their tasty recipe – I think this lighter version’s even better! All of the ingredients can be found in nearly any grocery store. If yours happens to have bulk bins, they should have everything but the maple and the oil.

If you’ve never made granola before, this is easier and quicker than making cookies.

Good Morning Granola

Servings: 10+
Time: 50 Minutes
Print

Hands on Time: 15 minutes

Special Equipment: Cookie sheet, parchment paper

Ingredients:

3 Cups Rolled Oats
2 tbsp & 1 tsp Wheat Germ
1/2 Cup Slivered Almonds
1/3 Cup Pepitas
1/2 Cup Unsweetened Shredded Coconut
5 tbsp Pure Maple Syrup
3 tbsp Olive Oil

Steps:

Preheat oven to 320 Degrees F.
Line the cookie sheet with parchment paper.
Place all of the dry ingredients in a large mixing bowl.
Add the maple syrup and olive oil. I use a small rubber spatula to ensure I’m getting every last drop from the Tablespoon!
Stir to throughly incorporate all of the ingredients. A wooden spoon will work equally as well as the paddle attachment of a stand mixer.
Spread the mixed ingredients evenly over the cookie sheet, going right up to the edges.
Bake at 320 degrees F for 40 minutes. To allow clumps to form, do not stir mid-bake.
Remove after 40 minutes and slide the parchment paper from the cookie sheet onto the counter, or set sheet on a cooling rack.
- Allow to cool completely before tasting – it really is better cooled so save your bites!

Store in an airtight container in the pantry for up to two weeks.