We first discovered this method of making granola via Molly Wizenberg’s Orangette, and have been making some version of it ever since. It’s like a jazz trio of granola, stripped down to the basic elements of oats, coconut, and nuts, toasted slowly with just olive oil and maple syrup. No excess sweetening, heavy spices, or dried fruit.
Weighing out the ingredients on a scale makes this recipe especially fast to put together (read: less dishes to wash). Olive oil in granola? Don’t worry, your granola won’t taste like salad dressing, it adds a slightly savory warmth to the finished granola, and a modest amount of maple syrup add just the right amount of sweetness. Addictive. We love Enzo’s Table olive oil from Clovis, CA, and Coombs Family Farm maple syrup from Brattleboro, VT (both organic and available at Alameda/Castro Valley Natural Grocery).
You can use any combination of nuts and seeds you like, but we prefer to keep it simple with sliced almonds, whole walnuts or pecans (seeds have a tendency to get all over the counter ARGH). This is fantastic with plain yogurt and whatever fresh fruit you have on hand, with milk or on its own.
Prefer to buy your granola instead? There is a ton of granola on the shelves, much of it sickly sweet or mediocre. Local producers Randall Owczarzak, General Manager of Castro Valley Natural Grocery, would love to highlight are Way to Life Granola in Antioch (vegan), The Granola Guru in Oakland, Nut House from Berkeley (extra points for whole nuts). If you’re looking for something paleo-friendly, Carlo’s Grain Free Granola from Detroit was one of the first paleo granolas available.