This is one of those few things I make mostly because I like having it around. The extra large glass jar filled with golden oats and slightly caramelized coconut chips sits atop the fridge. This was the first granola recipe I ever made, and will be the only one. Making it fills the apartment with a sweet and savory perfume and a double recipe rarely lasts more than a week. The combination of olive oil and maple syrup is the trick here — the nuts and seeds can be changed and adjusted.
adapted, liberally, from Early Bird Granola via lottieanddoof
3 cups rolled old fashioned oats
1 1/2 cups slivered almonds
1 cup pumpkin seeds
1 1/2 cups coconut chips (shredded coconut will work in a pinch)
1/4 cup brown sugar
1/3 cup maple syrup
1/2 cup olive oil
kosher salt (to taste)
Preheat the oven to 325°. Mix dry ingredients. Add brown sugar and salt (I use a decent sprinkling, but adjust to taste). Pour in olive oil and maple syrup. Stir it until everything looks evenly coated. Spread onto a parchment-lined baking sheet. Bake for 35-45 minutes, stirring every 15 minutes to ensure even toasting.
Let cool completely before storing.