Currently cooking from In the Kitchen with A Good Appetite by Melissa Clark
I might have mentioned that I’m on a granola kick. Lately, I can’t get enough of the stuff, whether I’m sprinkling it on greek yogurt or eating it by the handful. And although I’ve been perfectly satisfied with my go-to coconut granola recipe, I figured I’d better try this one. You know, to be fair. Or something.
This is a standard granola recipe with one big, glaring change. Instead of using a neutral vegetable oil or butter, Clark’s recipe (which comes to her via Nekisia Davis of Early Bird Granola) uses olive oil. This gives the granola a savory note, a little more oomph, and makes it not quite as sweet as other granolas. You can change out the nuts (Clark used pistachios and pumpkin seeds; I used almonds and pumpkin seeds) as well as the dried fruit (I don’t care for dried fruit in my granola, so I left it out). Oats, coconut flakes brown sugar, maple syrup, salt and cinnamon round out the recipe. Everything is tossed together and then baked until brown and crispy.
While I enjoyed the granola, I don’t think it will replace my usual granola recipe. I didn’t really taste the olive oil, and the granola didn’t get as crisp as I would have liked, though I might have just needed to bake it longer. The granola was also slightly greasy.