truly irresistible granola
one of my most requested recipes
Happy new year friends!
Congrats on making it through the holidays and for almost being done with this weird in-limbo week before everyone gets back to work / school on Monday. I love a fresh start, a clean slate, a blank canvas… but tbh, the past few weeks have been bonkers (in a mostly good way) and I haven’t had a single second to reflect on 2024 OR set goals for 2025.
But next week, god willing and the creek don’t rise, I’ll have some childcare again! And then maybe I’ll have the bandwidth to set some intentions for the year ahead… but until then, the farm is still asleep and I’m deep in mom mode, busy playing trucks with Sawyer, watching lots of Daniel Tiger, and helping baby Hudson learn how to walk (aka mostly keeping her from crashing headfirst into sharp objects…).
All that said, I’m genuinely excited to dive into my 3rd year of this newsletter, and I’m so, so grateful to every single person who opens these emails in your already crowded inbox! Next Friday I’ll be back with more updates from the farm, some big plans + snazzy new educational content planned for this year, and of course I’ll have a new super seasonal recipe to share.
Speaking of which… keep reading for this week’s new recipe, olive oil granola with orange & cardamom. And good news, it’s the first Friday of the month, which means the recipe is available to ALL subscribers! For full access to my recipes every week, consider joining as a paid subscriber.
Today’s recipe is a mash-up of my two favorite granola recipes – Nekisia Davis’ olive oil & maple granola, and a recipe from my friend Kristen of Flagstone Pantry, who taught me about the truly *magical* flavor combination of orange zest + cardamom. This granola is just the right amount of sweet / savory / salty / crunchy, and it really is one of my most requested recipes.
Over the years, I’ve probably made over a hundred pounds of this granola (for selling at holiday markets, gifting as presents, etc). So let’s just say I know a thing or two about making really good granola, and I have a few hard-earned tips to share:
Granola needs fat in order to get nice and crispy, and I prefer olive oil as the liquid fat, because it adds a nice savory touch to the otherwise sweet mixture. (But you can use butter or coconut oil instead).
Use the right kind of oats! Be sure to use old fashioned rolled oats, not quick-cooking oats (which will just crumble and turn dusty in the oven).
Don’t overcrowd your baking sheet, or else the granola won’t be able to crisp up properly. That’s why I have you use two baking sheets for this recipe… don’t try to jam everything onto just one.
Make the granola your own! Feel free to use the recipe below as a basic guide, and incorporate your favorite nuts, seeds, spices, etc.
PS – usually my weekly recipes are very veggie-centric, but I figured that if there’s ever a good time to share my granola recipe, it’s in the depths of winter when there’s not as much fresh veggie inspiration. But if you need some recipe ideas for easy meals in the week ahead, here’s what I’ve been cooking:
Keep reading for today’s recipe, along with a 1-page PDF for easy printing.
PS – This week *everyone* gets access today’s recipe! If you enjoy this newsletter and want to receive a new hyper-seasonal recipe every Friday, consider becoming a paid subscriber. Paid subscribers also get access to my (ever-growing) full recipe archive, handy gardening guides, and monthly bonus content.
Olive Oil Granola with Orange & Cardamom
Yield: 8-9 cups granola
INGREDIENTS
3 cups old-fashioned rolled oats
1 cup pumpkin seeds
1 cup walnuts, coarsely chopped or left whole
1 cup pecans, coarsely chopped or left whole
1 cup almonds, coarsely chopped or left whole
1 cup unsweetened coconut flakes
2/3 cup extra virgin olive oil
2/3 cup pure maple syrup
1 packed teaspoon orange zest,
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon kosher salt
1/2 teaspoon cardamom
INSTRUCTIONS
Preheat oven to 300°F and grease two rimmed baking sheets lightly with olive oil or non-stick cooking spray.
In a large mixing bowl, combine 3 cups old-fashioned rolled oats, 1 cup pumpkin seeds, 1 cup walnuts, 1 cup pecans, 1 cup almonds, and 1 cup unsweetened coconut flakes.
In a medium-sized bowl, use a whisk to combine ⅔ cup olive oil, ⅔ cup maple syrup, 1 packed teaspoon orange zest, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 1 teaspoon kosher salt, and ½ teaspoon cardamom.
Add the olive oil and maple mixture to the large bowl of dry ingredients and stir to combine with a rubber spatula – it may take a minute or two of stirring to make sure all the dry ingredients are coated in the olive oil and maple mixture. Spread the granola out in an even layer across the two prepared rimmed baking sheets. Transfer baking sheets to the oven and bake, stirring with a spatula every 10 to 15 minutes, until the granola is toasted and golden in color, about 45 minutes total.
When it’s finished baking, remove the granola from the oven and allow to cool on the baking sheets completely before storing in a jar or container (this allows the granola to get nice and crispy). Store for up to 1 month (if it lasts that long)!
That’s all for this week! If you enjoyed this newsletter, it means the world if you tap that “heart” button below, share this with a friend, subscribe, or leave a comment (it really helps more people find this newsletter)! Thank you so much for your support!
orange and cardamom...looks like a fabulous recipe!