Breakfast ·

Granola with Rastrello EVOO

INGREDIENTS 

  • 3 cups old-fashioned rolled oats
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 cup unsweetened coconut chips
  • 1 & 1/4 raw pecans, chopped 
  • 1 cup chopped raw almonds (or other nuts such as cashews or walnuts)
  • 1 tablespoon cinnamon
  • 1/2 cup light-brown sugar (coconut brown sugar has lower glycemic level)
  • 1/2 cup flax seed meal
  • 1 teaspoon salt
  • 3/4 cup pure maple syrup (Grade B is best)
  • 1/2 cup Rastrello Extra Virgin Olive Oil
  • 1 cup dried cranberries or blueberries 

 

PREPARATION 

  1. Heat oven 300°F 
  2. Place all ingredients in a large bowl & mix well until combined 
  3. Spread granola mixture in an even layer on a rimmed baking sheet, patting it down with a spatula
  4. Transfer to oven and bake for 45 minutes
  5. Keeps in an airtight container up to 1 month. 
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