3 cups 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
Preheat the oven to 300°F.
Put the oats, pumpkin seeds, sunflower seeds, coconut, pecans, maple syrup, olive oil, brown sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread the granola mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10 to 15 minutes, until the granola is toasted, about 45 minutes.
Remove the granola from the oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.
Experiment with different nuts and seeds or infused olive oils. Stir in chocolate or dried cherries at the end. Add spices. Reduce the sugar or maple, if you like. But whatever you do, don’t forget the salt.
Excerpted from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore. Copyright © 2015 by Food52 Inc. Photographs copyright © 2015 by James Ransom. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company, New York. Reproduced by arrangement with the Publisher. All rights reserved.