Sunday, January 24, 2010

Olive Oil. It's What's for Breakfast.



Granola is one of those "health foods" that isn't necessarily healthy, unless you make it yourself. Even then it's questionable. (The amount of fat and calories significantly limits portions.) I usually make it with butter because I like the flavor better than a neutral oil, but then I remembered reading about Melissa Clark's version with olive oil. At least it's a "good fat."

The olive oil is a really subtle flavor in this recipe (so subtle that I don't think I can even taste it) so don't worry that this is going to taste "weird." I mean, there's olive oil cake and olive oil gelato and those taste pretty fabulous so how bad could this be? This recipe, like all granola recipes, is really simple to throw together and makes probably three times the amount for the same price of a packaged bag from the store.
And you only have to include the components that you like. I hate dates and raisins so you'll never see them in my version. I also thought Melissa's version was a little sweet for my taste so I decreased the sugar. Tweak the recipe to your specific tastes and enjoy a "healthy" breakfast. Just not all in one sitting.



Olive Oil Granola

(Adapted from Melissa Clark)

3 cups old-fashioned rolled oats
3/4 cups raw pistachios, hulled
3/4 cup raw pumpkin seeds, hulled
1 cup sliced almonds
1 cup unsweetened shredded or flaked coconut
2/3 cup pure maple syrup
1/2 cup extra virgin olive oil
1/3 cup packed light brown sugar
1 teaspoon kosher salt
3/4 cup chopped dried cherries or dried cranberries (optional)
Yogurt, for serving (optional)
Fresh berries, for serving (optional)

1. Preheat the oven to 300˚F. In a large bowl combine the oats, pistachios, pumpkin seeds, almonds, coconut, maple syrup, olive oil, brown sugar, and salt. Spread the mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown.

2. Transfer the granola to a large bowl and add the dried fruit, if using, tossing to combine. Serve with yogurt and fruit, if desired. Makes about 9 cups.

6 comments:

stacy said...

I'm making this! Beats the heck out of my plain old oatmeal.

jodie said...

I am still using a granola recipe from the "Man Made" column the GR Press used to have. The Man behind the granola recipe was Matt Menning's father, I do believe.

I find greek olive oil is more buttery tasting and works better for this sort of thing. I'm completely opposed to coconut, but I throw in grape nuts, wheat germ and flax seed. I smidge of molasses makes it pretty rich. I'm going to try stevia in my next batch. Pumpkin seeds never, ever occured to me. Those will go in too. great idea.

Jennifer said...

Making homemade granola is something I've always wanted to try. I'm a big fan of it, especially in the summer when I add it to Greek yogurt and fresh fruits. It's my breakfast of champions. Thanks for sharing this, I'm going to give it a whirl.

Tina said...

Jodie-That is hilarious! I have a recipe from the GR PRess that was from Hilit's father. I just think that making granola is the way to go since everyone has their own preferences. Just add what you want!

WendyB said...

Weirdly I was thinking of Olive Oyl the cartoon character today. I was wearing a vintage Moschino jacket that was inspired by Ms. Oyl.

Kathy Gillespie said...

I can't believe I found someone else that hates raisins...and dates! I will eat just about anything liver, oysters, sweetbreads...but don't even try to get a raisin in me...so I am loving this recipe and can't wait to try it...it has so many of my favorite things.