Granola! (NYT Olive OIl)

A few days ago, some friends of mine on facebook were having a discussion about granola recipes. To my delight, several friends posted their own recipes that were their favorites, and next thing you know I had a hankering for granola.

Usually we don't eat grains at our house. Most grains cause at least a little bit of an inflammatory response in the body, especially if they contain gluten. Even if they don't, they aren't the best and they really don't give you any nutritional benefit -unless you count a blood sugar spike a benefit.

The one grain I am occasionally willing to make an exception for is oats. Not in excess, mind you, but every once in awhile, I say oats are okay. I have made granola only out of nuts before, but good grief that gets expensive.

So when my friend Natalie posted a link to this  New York Times Olive Oil Granola , I was all over it. There are only a couple of recipes that I have blogged about immediately after making, because they were so so good that I wanted to always have the recipe on hand. This blog is kind of my own personal cookbook, btw.



I made a few adaptations to the recipe, and it still turned out fantastic. Here's what I did:

NYT Olive Oil Granola

3 cups whole grain oats (gluten free)
1.5 cups hulled pistachios
1 cup pumpkin seeds hulled (except mine weren't...)
1 cup coconut chips (I used flakes)
3 Tbsp Chia seeds
1/2 cup extra virgin olive oil
1/2 cup pure maple syrup
1/4 cup coconut sugar
1 tsp sea salt
1 tsp cinnamon
1/4 tsp ginger & nutmeg (Recipe calls for cardamom, which I didn't have, but it would be amazing)
Handful of raisins and chopped dried apricots

Preheat oven to 300. I added all the dry ingredients together in my mixer, and then added the liquids on top and mixed well. Reserve the dried fruit until after it is all baked, otherwise they will turn into little rocks that will break your teeth. I baked it all in a jelly roll pain for about 55 mins and stirred every 15. Once it is baked, add your raisins and chopped apricots and stir together. Enjoy!

The recipe I linked above suggests serving this with ricotta cheese and fresh berries (yum). I think it would be delicious with a splash of coconut milk or grass fed cow's milk, or used as a topping with some baked apples! It is calorie dense, but has lots of good stuff in it so it would be a great pre- or post-workout snack to give you energy! Hope you enjoy!