Blood Orange & Maple Olive Oil Granola

Makes about 8 cups

Ingredients

 3 cups old-fashioned rolled oats
 1 cup hulled raw pumpkin seeds
 1 cup hulled raw sunflower seeds
 1 cup unsweetened coconut chips
 1 cup raw mixed nuts, whole or coarsely chopped
 ½ cup cup dried cranberries
 ¾ cup pure maple syrup
 ½ cup Blood Orange Olive Oil (regular California Extra Virgin Olive Oil is also delicious!)
 ½ cup packed brown sugar
 coarse salt
Directions
1

Heat oven to 300° F

2

Place oats, pumpkin seeds, sunflower seeds, coconut, nuts, dried cranberries, syrup, Blood Orange Olive Oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined.

3

Spread granola mixture in an even layer on a rimmed baking sheet.

4

Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.

5

Remove granola from oven and season with more salt to taste.

6

Let cool completely before serving or storing in an airtight container for up to 1 month.

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Ingredients

 3 cups old-fashioned rolled oats
 1 cup hulled raw pumpkin seeds
 1 cup hulled raw sunflower seeds
 1 cup unsweetened coconut chips
 1 cup raw mixed nuts, whole or coarsely chopped
 ½ cup cup dried cranberries
 ¾ cup pure maple syrup
 ½ cup Blood Orange Olive Oil (regular California Extra Virgin Olive Oil is also delicious!)
 ½ cup packed brown sugar
 coarse salt

Directions

1

Heat oven to 300° F

2

Place oats, pumpkin seeds, sunflower seeds, coconut, nuts, dried cranberries, syrup, Blood Orange Olive Oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined.

3

Spread granola mixture in an even layer on a rimmed baking sheet.

4

Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.

5

Remove granola from oven and season with more salt to taste.

6

Let cool completely before serving or storing in an airtight container for up to 1 month.

Blood Orange & Maple Olive Oil Granola

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