Nut-and-Seed Granola

Name: Nut-and-Seed Granola
Ingredients: 1/4 cup pure maple syrup; 2 tablespoons extra-virgin olive oil; 1 cup sliced skin-on almonds; 1/2 cup pecans, roughly chopped; 1/4 cup unsweetened shredded coconut; 3 tablespoons sunflower seeds; 1 tablespoon sesame seeds; 1 tablespoon ground flaxseed; 1/4 teaspoon kosher salt

9 ingredients

9 steps

Ingredients

1/4 cup pure maple syrup
2 tablespoons extra-virgin olive oil
1 cup sliced skin-on almonds
1/2 cup pecans, roughly chopped
1/4 cup unsweetened shredded coconut
3 tablespoons sunflower seeds
1 tablespoon sesame seeds
1 tablespoon ground flaxseed
1/4 teaspoon kosher salt

Directions

1

Position an oven rack at the bottom of the oven, and preheat to 325 degrees F.
2

Whisk the maple syrup and oil together in a large bowl.
3

Add the almonds, pecans, coconut, sunflower seeds, sesame seeds, flaxseed and salt, and toss to coat.
4

Spread the mixture out on a baking sheet, and bake for 20 minutes.
5

Remove it from the oven, and scrape and toss the mixture around.
6

Continue to bake until golden and still slightly sticky, 10 to 12 minutes more.
7

Or, for a deeper, toasted version, bake until deeply golden (you may start to smell the toasted nuts), 13 to 15 minutes more.
8

Let cool.
9

(The granola can be stored in an airtight container at room temperature for up to 5 days.)