Do you ever go to the grocery store without a plan on Superbowl Sunday, and then immediately regret it because all the suburban moms are sampling the beer cheese dip and blocking the whole isle with their big carts when you only have the small basket cart and can’t even get through? Yes, that happened.
I don’t know what I was thinking. I was so hangry that I spent like 7 whole minutes staring at the granola in the cereal isle deciding what kind to get. Luckily for you all, I didn’t get any and decided to go rouge and make my own granola just because I can. I’m also really over all that blueberry streusel/weird flavor/a billion grams of sugar junk so I’m veering to the left over here and making this granola savory. The good kind.
Don’t worry, I’m not about to go all Thai spice/curry granola on you. Although, that sounds excellent if it was done right. Asian flavors are trending, you know. Not today though – we’re simply nixin’ the agave and maple syrup and going for the good stuff – extra virgin olive oil. This granola is super simple, with a base of oats, mixed nuts, and chia seeds (optional). You’ll need some olive oil, coconut oil, cinnamon/ginger, and vanilla extract on top of the dry base and that’s it. I wasn’t kidding when I said it was simple.
It’s bitter cold here in MN this weekend so I’ve been spending a lot of time inside this weekend. Good news for you, is that means more recipe testing. Bad news for you is that my Galentine’s inspired sweet beet bread turned out awful.
Nutz ‘Bout You Granola
Servings: 3 cups granola
Time: 45 minutes
- 2 cups rolled oats
- 1 cup raw mixed nuts, chopped *
- 1/4 cup olive oil
- 1/4 cup melted coconut oil
- 1 TBSP vanilla extract
- 1 TBSP cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
Preheat oven to 375 deg F. Line baking sheet with parchment paper or silicone pad and set aside. No need to grease.
Place oats, spices, and mixed nuts in a large to medium sized bowl. Stir to combine. Melt the coconut oil and add to the dry mixture along with the olive oil and vanilla extract. Stir to combine. The mixture should be some what we. It should be just enough to coat all the oats/nuts but you don’t want a ton of residual left in the bowl.
Spread mixture evenly over the baking sheet and place in oven for 15 minutes. Remove from the oven and turn over with a spatula or wooden spoon. This is to ensure your granola cooks evenly. The oats should not be starting to brown yet, but you might get some roasted nut smells filling your kitchen about this time.
Place your granola back in the oven for an additional 15-20 minutes. Keep an eye on the granola for the last 5-7 minutes. You should be smelling the roasted nuts and oats, but watch carefully as they can go from light brown to black rather quickly. If you notice that some of the edges are a bit brown and the rest of the pan is not done cooking, stir gently with your spatula to combine.
Remove from the oven and allow to cool for 5-10 minutes before serving. Before storing, cool completely or about 40 minutes. Place in a airtight container for up to two weeks. This granola is best served with milk, or yogurt and fresh fruit. Also – ice cream. Always ice cream. Enjoy!
*I used a combination of walnuts, cashews, almonds, and hazelnuts but whatever kind you prefer is just fine. Make sure they are raw – not roasted, else those puppies will burn.