I’m a believer in a good breakfast. After all, you need something to look forward to when you heave yourself out from under your warm and cozy covers. A mug of hot, steaming coffee and a bowl full of granola with a small heap of flopping yogurt alongside is a morning wake up call that I can’t fight.
As a bit of a granola fiend, I already have several wonderful recipes already on this blog, so I really had to consider what made this olive oil granola different. Well, after my first bowl I was convinced of its greatness and it’s become my new go-to recipe. Sure this granola doesn’t clump up like some, but it has all the flavours and textures I crave in a breakfast bowl. Crispy oats, crunchy nuts & seeds, a mild sweetness and a warm spiciness from the cinnamon, ginger & nutmeg. And it doesn’t call for a boat-load of oil or sugar.
But I think the clincher here is that it makes a large batch – enough to fill my gigantic thrifted screw-top glass jar. It sits out on my counter and waits patiently until morning. After I’ve poured my coffee, I take out my favorite bowl, fill it halfway with granola and top with my favorite yogurt (a tart greek yogurt or my indulgently rich coconut yogurt from Liberté). If I’m lucky enough to have some fresh soft fruit, it comes along for the ride, but it’s totally unnecessary.
elsewhere: I received another welcoming wake up call this morning when I realized that this blog was listed as one of Saveur magazine’s 55 Great Global Food Blogs! Thank you Saveur & welcome new visitors! And as usual, every Wednesday, find a new recipe from me over at Poppytalk. Yesterday I posted a super simple recipe made for picnics and brown bag lunches – zesty zucchini with orzo.
big batch olive oil granola
(adapted from Sweet Amandine & Jamie Oliver)
8 c whole oats (gluten free if you use gluten free oats)
2 c almonds, roughly chopped
1 c pepitas
1 c shredded unsweetened coconut
2 t cinnamon
1 t ground ginger
1/2 t nutmeg, freshly grated
1/3 c olive oil
1/3 c maple syrup
1/3 c brown sugar
1 t sea salt
1 c dried cranberries
Preheat oven to 325F. In your largest bowl, mix together your whole oats, chopped almonds, pepitas, coconut, cinnamon, ginger, and nutmeg.
In a small saucepan, combine the oil, maple syrup, brown sugar, and sea salt and simmer over medium heat until everything is melted.
Pour over oat mixture and toss until well mixed. Dump the mixture into 2 large sheet pans and bake in the middle racks for 25 – 30 minutes. Keep a close watch and stir mixture occasionally to prevent any burning and to spread that golden glow around. Divide the dried cranberries onto both sheets, stirring them into the mixture and bake for an additional 10 minutes until golden. Remove from oven and let cool. Store in a tightly lidded container.