This recipe came into my email box last week. I was intrigued. I've had olive oil in a few non-savory recipes (have you ever tried olive oil gelato? Heavenly!), but it still holds a place in the savory column for me. I looked at the recipe and it's (raving) review, and saved the recipe for another day. Of course, I tweaked it. A lot. Partially because I didn't like some of the ingredients (coconut, pecans), partially because I couldn't find some of the others (pumpkin seeds, sunflower seeds), and partially because I wanted to add a litttle something and I needed to replace the nuts. And of course I halved the recipe (roughly), because that's apparently what I do. But in all honesty, I don't need 7 cups of granola sitting around my apartment.
So my substitutions: I added roughly chopped almonds in place of the pecans, and mixed in some dried cranberries about halfway through the baking process (I didn't want them in the whole time, since I was afraid they'd get burnt, dried out, or both). I have to say that the flavor of the olive oil, with the crunch of the granola, and the tart chewiness of the dried cranberries is awesome! I may have turned myself into a granola fan after all these years...
Olive Oil and Maple Granola (this is my version; check out the original version here)
3 cups old-fashioned rolled oats
3/4 cup, roughly, raw almonds roughly chopped
3/8 cup pure maple syrup
1/4 cup extra virgin olive oil
1/4 cup packed light brown sugar
1/2 teaspoon salt
Just over 1/4 cup dried cranberries
Preheat oven to 300F.
Mix together oats, almonds, maple syrup, olive oil, brown sugar, and salt in a large bowl. Spread on a rimmed and lined baking sheet. Bake for 30-45 minutes (mine took about 38 minutes) until toasted. Mix in dried cranberries when about 5-10 minutes left.