Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.
Recipe information
Yield
Makes about 2 quarts
Ingredients
Preparation
Step 1
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper or foil.
Step 2
Toss oats, seeds, cacao nibs, and coconut flakes in a large bowl. Add oil and syrup and stir until nicely coated. Season with 1 tsp. salt. Scrape onto prepared sheet, reserving bowl, and bake, stirring and rotating sheet from front to back every 10–15 minutes, until golden brown, 25–35 minutes.
Step 3
Meanwhile, cut dried fruit into small pieces (a pair of kitchen shears is great for sticky ingredients like dates and apricots). Transfer to same large bowl.
Step 4
Let granola cool 5 minutes, then carefully transfer to bowl with dried fruit, reserving baking sheet. Toss well to combine, then transfer back to sheet and let cool completely (granola will crisp as it cools). Taste and season with more salt, if desired.
Step 5
Do Ahead: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.
