Maple-Pecan-Olive Oil Granola

This is a forgiving granola recipe that readily customizes to fit your taste, budget, or pantry. Maintain the ratio of oats to nuts and seeds (and dried fruits, if you're a dried-fruit person), and have at it. Store in an airtight container.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 445 Calories

Ingredients

• 1 tablespoon vanilla extract
• 6 cups rolled oats
• ½ cup olive oil
• 2 teaspoons kosher salt
• ½ cup maple syrup
• 1 cup slivered almonds
• ½ cup raw pumpkin seeds
• 2 cups pecan halves, broken into coarse pieces
• ½ cup raw unsalted sunflower seeds
• 1 ½ cups golden raisins (Optional)

Recipe Instructions

Step 1

Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Stir oats, pecans, almonds, pumpkin seeds, and sunflower seeds together in a large bowl. Add maple syrup, olive oil, vanilla extract, and salt; toss well to coat. Spread evenly between the 2 baking sheets.

Step 3

Bake in the preheated oven for 15 minutes, rotating the sheets top to bottom and front to back halfway through.

Step 4

Remove from the oven and immediately divide golden raisins between the two sheets, stirring them in well so the hot granola plumps the fruit. Cool thoroughly.