Honey-nut granola with olive oil
Instructions:
- 3 cups old-fashioned rolled oats (not quick-cooking);
- ½ cup coarsely chopped almonds;
- ½ cup unsweetened shredded coconut;
- ½ cup sunflower seeds;
- ½ cup flax seeds, preferably golden;
- ½ cup sesame seeds;
- ½ cup honey;
- 6 tablespoons extra-virgin olive oil;
- ¼ cup packed light brown sugar;
- 1 teaspoon vanilla extract;
- ¼ teaspoon fine sea salt;
- ⅔ cup dried cranberries;
- ⅔ cup golden raisins;
- ⅔ cup chopped dried apricots.
- Position a rack in the center of the oven and preheat to 350 F. Line a large rimmed baking sheet with parchment paper. Place the oats, almonds, coconut, and the sunflower, flax, and sesame seeds in a large bowl and stir to combine.
- Combine the honey, olive oil, sugar, vanilla extract, and salt in a small heavy-bottomed saucepan. Warm over medium-low to small heavy-bottomed saucepan. Warm over medium-low to medium heat, stirring occasionally, until the sugar has melted and the mixture is well blended, about 5 minutes.
- Add the honey mixture to the oat mixture and stir with a spatula until no dry spots remain. Spread the cereal evenly over the prepared baking sheet. Bake until light golden brown, 18 to 20 minutes, stirring once halfway through baking. Transfer the baking sheet to a wire rack and leave the granola on the sheet to cool completely, about 1 hour. It will crisp as it cools. Break into bite-size chunks and stir in the cranberries, raisins, and apricots.