Since the holidays, I’ve fallen into a weird pattern of making huge batches of granola and giving it to people. It’s partially for selfish reasons; making granola makes my kitchen smell amazing, like when I was a kid and my mom made oatmeal raisin cookies with a lot of cinnamon.
I highly recommend you adopt this new ritual of mine. Adding a few spoonfuls of homemade granola to greek yogurt and fruit is a delicious way to wake up. And homemade granola is far tastier than store bought; it’s less sweet, and this recipe has a subtle olive oil taste that provides a little richness and depth. (Can granola be deep?) lv, molly
Olive Oil + Walnut Granola
Makes 8 cups
6 cups oats (not the quick-cooking kind)
2-3 cups coarsely chopped raw walnuts
4 Tbl. brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/3 cup light agave nectar
1/2 cup extra virgin olive oil
Optional: Dried fruit. Add after the oats have roasted.
Preheat oven to 350 degrees F. Combine dry ingredients; stir. Add wet ingredients; stir. Pour onto a rimmed baking sheet. Bake for 45 minutes to an hour, stirring every 10 to 15 minutes to ensure that the oats roast evenly. Granola is done when it’s a golden brown color and has a slight crisp.