There are so many amazing recipes to be found on Food52. I love to get inspiration from the site and occasionally participate in the recipe contests. That's where I stumbled upon Nekisia Davis' Granola recipe. After giving it a few tweaks here and there, I am ready to share the recipe!
Maple & Olive Oil Granola
3 cups gluten-free rolled oats
1 cup slivered almonds
1 cup raw hulled sunflower seeds
1 cup raw pecan pieces
1 cup unsweetened shredded coconut, coconut chips, or a blend
1 Tablespoon cinnamon
1/2 teaspoon kosher or sea salt
3/4 cup maple syrup
1/2 cup extra-virgin olive oil
1 Tablespoon vanilla extract
Preheat oven to 300 degrees. Line two rimmed baking sheets with parchment paper.
In a large bowl, combine dry ingredients (oats through salt). Stir well. Set aside.
In a small bowl or liquid measuring cup, whisk together syrup, oil and vanilla.
Pour liquid over oat mixture and stir well to combine.
Divide mixture between two baking sheets. Spread into a thin layer.*
Bake 20 minutes, stir, swap placement of baking sheets (top to bottom, bottom to top), and bake 20 minutes more.
Remove from oven and cool. Store in an airtight container for up to a week. Or divide up between mason jars and share with friends and neighbors!
*OPTION: press granola with the back of a flat spatula and do not stir at 20 minute mark to create a bark-like granola that can be broken into shards.