The House Granola

If you've ever spent much time in my home, you know we eat a lot of granola.  Whether starting the day with yogurt and fruit or as a snack by the handful, our go-to granola is a stand by.  We share it with friends, bring it as a hostess gift, or tuck it into a meal shared with someone going through a rough time.  I've stolen parts of this recipe from dozens of recipes I've tried over the years -- and this is my favorite way to make it.

Amy's Granola

Makes plenty to eat + enough to share

Mix together in a quite large bowl:
6 cups gluten-free oats
2 cups raw pepitas (pumpkin seeds)
2 cups raw or toasted large unsweetened coconut flakes
2 cups sliced almonds
1 generous cup whole raw pecans, or broken up slightly
2 tsp kosher salt

Add to the dry ingredients and mix thoroughly:
1 cup good quality olive oil (make sure it's not old or going rancid)
1.5 cups maple syrup, at room temperature (we like this brand best)

Spread evenly on two half-sheet rimmed baking sheets lined with parchment paper.

Bake at 300 degrees for about 60 to 90 minutes, until it is nice and toasted but before the pecans get too dark.  If you don't cook it long enough, however, it won't get crunchy. It's a fine line.  Cool, break up into chunks, and enjoy.