Nekisia Davis' Olive Oil & Maple Granola

https://food52.com/recipes/15831-nekisia-davis-olive-oil-maple-granola

Nekisia Davis' Olive Oil & Maple Granola
This recipe, adapted very slightly from Early Bird Foods' best-selling Farmhand's Choice Granola, is like muesli after a vampy makeover. Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. —Genius Recipes

PREP TIME 10 minutes - COOK TIME 45 minutes - MAKES about 7 cups

INGREDIENTS
3 cups old-fashioned rolled oats
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
1 1/4 cups raw pecans, left whole or coarsely chopped
3/4 cup pure maple syrup
1/2 cup extra-virgin olive oil
1/2 cup packed light brown sugar
1 pinch coarse salt, to taste

Directions
Heat oven to 300°F.

Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes."Dissolve the maple syrup & sugar in the olive oil." Jen V swears it coats the ingredients better.

Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

- use crockpot
- "Dissolve the maple syrup & sugar in the olive oil." Jen V swears it coats the ingredients better.
- Great gift idea