My dear friend Alex (who is doing mission work in Detroit) visited Al and I in Chicago at the beginning of March, and everything about her stay was wonderful. It is so lovely to see friends from school, and I feel especially blessed having so many relatively close to us in Chicago.
She brought us the most delicious granola I have ever tasted as a little hostess gift and I just had to ask her for the recipe as I think Al and I ate the entire jar in a few days. The original recipe is from Food 52 which you can find here, but the one I will put up for you is her sightly modified version. Thank you, sweet Alex!
Olive Oil and Maple Granola
makes about 7 cups
3 c. old-fashioned rolled oats
1 c. raw, hulled pumpkin seeds
1 c. raw, hulled sunflower seeds
1 c. unsweetened coconut flakes
1 1/4 c. whole pecans
1/2 c. maple syrup
1/2 c. olive oil
coarse salt
Heat oven to 300 degrees. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes. Remove granola from oven and season with more salt to taste. Let cool completely before serving.
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