Looking for a quick and healthy, yummy snack? Then, this is your lucky day, because a few weeks back a client of mine gifted me with a sampling of the best homemade olive oil, fruit and granola recipe I’ve ever made. Well, to be honest, it’s the only granola I’ve ever made, but I’m not going to be looking for any new recipes, because clearly, this is the one.
The best way to pick up the ingredients is to head out to a Whole Foods, Trader Joe’s or local market that has bulk nuts. I price shopped a bit – some ingredients were bulk, some pre-packaged, if you don’t pay attention, it can be a pricey, but the good news is if you don’t plan on eating it in the next three weeks or give some away, you can always fill a mason jar and toss it in the freezer for a few months from now.
- Heat oven to 275
- You'll need...
- 3 c rolled oats
- 1 c pumpkin seeds – toasted and unsalted if possible
- 1/3 c ground flax seeds
- ½ c cashew pieces
- ½ c sliced almonds – roasted and unsalted if possible
- ½ c shelled pistachios –roasted and unsalted if possible
- ½ c maple syrup
- ½ c canola oil – or mild olive oil
- ¾ tsp salt – adjust if nuts are salted
- 3/4 c coconut (unsweetened or sweetend)
- 1 c dried diced fruit (apricots, cherries, berries individually or in combination)
- Mix all but the last 2 ingredients together. Bake on a silpat-lined cookie sheet for 20 minutes, stir and bake for another 20 minutes. Bake until it starts to look a bit toasted. It will harden up as it cools.
- Cool for 20 minutes and then stir again and add last 2 ingredients.
- Cool completely.
- Store in a sealed container for up two weeks or freeze in an air tight container for up to 3 months