The Humpherys Family

Sweet and Salty Coconut Granola

Recipe Added:  9/5/2014
6 cups rolled oats
2 tsp coarse Kosher salt
1 tsp cardamom
1/2 tsp cinnamon
1 cup olive oil
1 cup maple syrup
1 1/2 tsp vanilla
1 1/3 cups coconut, lightly chopped
1 1/3 cups macadamia nuts, chopped
1 1/3 cups almonds, coarsely chopped
Preheat oven 350 F. Line two baking sheets with parchment paper. In a large bowl, combine the oats, salt, cardamom, and cinnamon. In a liquid measuring cup, whisk together the olive oil, maple syrup, and vanilla. Spoon out 1-2 Tbsp of the mixture and set aside to use later. Stir the large portion of the wet ingredients into the oat mixture, tossing to coat evenly.

Divide granola between the two baking sheets. Bake 20 minutes, stirring and flipping half way through. Toss the nuts and coconut with the reserved olive oil mixture. Add nut mixture to the granola after it has baked for 20 minutes and bake an additional 7 minutes. Remove from oven and cool completely. Store in an airtight container for up to two weeks. This granola tastes better if left to sit for a day or two before eating.
Notes
This granola is much better if left to sit, covered, for 12-24 hours - the flavors meld and the olive oil aroma dissipates. Also, the different ingredients are variable - add the type of nuts you prefer. You could also add dried fruit after the granola bakes and cools.
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