Everyday Granola: Maple Walnut Granola with Olive Oil and Pumpkin Seeds
If you’ve never made your own granola before, you might be wondering, “Why bother?” And to that I say, “Why not?” Beyond the health benefits and the superior flavor, making your own granola is super easy, and this recipe is particularly simple: It’s just measuring, mixing, and baking; there is no chopping involved, and you don’t even have to turn on your stove (just your oven)! Thus, it’s another great recipe to make with your kids and get them involved in the kitchen.
Like most granola recipes, this one is very adaptable and takes kindly to substitutions. Feel free to make it your own: Use different nuts or seeds, add different spices, swap out the olive oil for another oil, or add some dried fruit or chocolate chips (after baking). Someday you, too, might have your own “house” granola!
Yield: Approximately 7 cups.
Like most granola recipes, this one is very adaptable and takes kindly to substitutions. Feel free to make it your own: Use different nuts or seeds, add different spices, swap out the olive oil for another oil, or add some dried fruit or chocolate chips (after baking). Someday you, too, might have your own “house” granola!
Yield: Approximately 7 cups.
Author: Wholesome Family Kitchen
Ingredients
- • 1 (18-oz./510 g) container (about 5 cups) old-fashioned rolled oats (NOT quick-cooking or instant oats) (For gluten-free granola, be sure to use certified gluten-free oats.)
- • 1 cup chopped raw walnuts (I buy the walnuts already chopped to save time.)
- • 1 cup green (hulled) pumpkin seeds (often called pepitas)
- • ⅔ to ¾ cup real maple syrup (I like my granola less sweet, so I use ⅔ cup; if you like it sweeter, use ¾ cup, as my husband does when he makes it.)
- • ¼ cup plus 2 tablespoons extra-virgin olive oil *
- • 2 teaspoons vanilla extract
- • ½ teaspoon cinnamon
- • ½ to ¾ teaspoon kosher salt, or to taste **
Instructions
- Preheat the oven to 300° F and line two rimmed sheet pans with parchment paper.
- In a large bowl, mix together the oats, walnuts, and pumpkin seeds.
- In a small bowl or glass measuring cup, whisk together the maple syrup, olive oil, vanilla, cinnamon, and salt until smooth and well-combined.
- Slowly pour the maple syrup mixture over the oats mixture, stirring with a rubber spatula to thoroughly and evenly coat the oats, nuts, and seeds.
- Divide the mixture between the two parchment-lined sheet pans, spreading it out into a flat, even layer on each pan. Bake for 20 minutes; remove the pans from the oven and use a spatula to stir the granola by scooping it up from the edges of the pans toward the middle, and spreading it evenly again. Return the pans to the oven, rotating them top to bottom, and continue to bake until the granola is dry and golden brown, about 15 to 20 minutes more. (To ensure even baking, I give the granola at least one more stir, at about the 10-minute mark.)
- Remove the pans from the oven, and let the granola cool completely on the pans. Store in an airtight container at room temperature for up to 2 weeks—if it lasts that long! (I’ve also been told it freezes well, for up to 3 months, if you don’t go through it that quickly.)
Notes
* I use olive oil in my granola because I really like the depth of flavor that it brings. You might be skeptical, but unless you use an olive oil that has overly strong floral or grassy notes, I assure you that your granola will not taste like a salad. As long as you use an olive oil that you like the flavor of on its own, you really can’t go wrong. My current favorite olive oil to use for baking is California Ranch Mild and Buttery Extra-Virgin Olive Oil, as it lends a buttery flavor without any actual butter. You can certainly use canola oil or another neutral-flavored oil instead of olive oil in this recipe, if you prefer, but I encourage you to give it a try at least once with a good-quality olive oil.
** I give a range for the amount of salt in this recipe because I realize salt is a subjective thing, but I still wanted to give you a starting point. I like this granola with a little more salt (3/4 teaspoon), especially if I use (or rather, if my husband uses) the larger amount of maple syrup in the recipe, because it helps to balance the sweetness. Moreover, different brands of salt have different levels of “saltiness,” so I’d recommend starting with the smaller amount of salt (or even less) the first time you make this recipe (or any recipe, for that matter). Personally, I use the Diamond Crystal brand of kosher salt for baking, which I understand is less salty than Morton’s brand. So if you use the latter, or if you’re using table salt, you’ll probably want to use ½ teaspoon of salt, or possibly even less.
** I give a range for the amount of salt in this recipe because I realize salt is a subjective thing, but I still wanted to give you a starting point. I like this granola with a little more salt (3/4 teaspoon), especially if I use (or rather, if my husband uses) the larger amount of maple syrup in the recipe, because it helps to balance the sweetness. Moreover, different brands of salt have different levels of “saltiness,” so I’d recommend starting with the smaller amount of salt (or even less) the first time you make this recipe (or any recipe, for that matter). Personally, I use the Diamond Crystal brand of kosher salt for baking, which I understand is less salty than Morton’s brand. So if you use the latter, or if you’re using table salt, you’ll probably want to use ½ teaspoon of salt, or possibly even less.
Recipe by Wholesome Family Kitchen at https://www.wholesomefamilykitchen.com/recipe-everyday-granola/