Some days, the only way to quiet my mind from all things study-related, school and exams, is baking. By myself. Sitting on the kitchen floor with a mug of hot chocolate. Staring into the oven, where a fresh batch of granola is baking away.
Last night was such a night. No run or yoga class would have had the same calming effect. And the best thing is you get to eat the end result for the rest of the week, or month, depending on how much self-control you have…
When this recipe popped up in my Reader, I knew I wanted to give it a try. I’m a sucker for the sweet and salty combination and let me tell you, it did not disappoint. This stuff is amazing! Like, the best granola I’ve ever had. Don’t be afraid of the olive oil. It’s the magic ingredient, trust me. My boyfriend, who is here for a short visit, also loved it. So much in fact, I’ll have to pack it up for him to bring along to his surf trip to Portugal next week.
It only means I have to sit by the fire again. By myself. Watching a new batch of granola baking away. But I’m more than ok with that.
Olive Oil and Pumpkin Seed Granola
125 grams raw hulled pumpkin seeds
100 grams slivered almonds
50 grams puffed rice
50 grams unsweetened coconut
100 grams raw walnuts, whole or chopped
85 grams light brown sugar
1 tsp. coarse salt
120 ml agave nectar
120 ml olive oil
Preheat the oven to 150°C (~300 °F). Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pumpkin seeds, almonds, puffed rice, coconut, walnuts, light brown sugar, and salt. Stir to mix. Add the olive oil and agave nectar, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and add a bit more salt to taste. Let cool completely on a wire rack. Store in an airtight container.