olive oil and honey granola
My mother makes the best granola. Most people who have eaten breakfast at our house would agree with that statement. College care packages were incomplete without a hefty bag of it; extended family can expect Mason jars full of it on trips; it’s always one of the foods I look forward to enjoying when I visit home. What most people don't know, however, is that the original Beth O’Connor granola was an invention of yours truly.
As most great invention stories begin, one day in middle school I was bored and hungry. So, without a recipe, I set about making my own granola. It was a success and became one of the few special recipes in my repertoire, along with my renowned chocolate chip cookies and my less-renowned double-decker toaster nachos. Supply couldn’t keep up with demand though, so one day my mom asked me how to recreate my granola - and just like that the student became the master.
I was a little sore about losing my best-granola-maker title, so for years I didn’t attempt to make my own, but it’s about time that I tried my hand at it again. I now present my glorious comeback: this sweet, spicy, savory, crunchy Idyll olive oil and thyme honey granola - a perfect fall treat with almond milk (my mother also happens to make the best homemade almond milk), yogurt, on its own, or however else you see fit to use it.
Olive Oil and Honey Granola Recipe
- 4 cups rolled oats
- 1 cup chopped walnuts
- 1 cup chopped or slivered almonds
- 1/2 cup pumpkin seeds
- 1 tbsp sesame seeds
- 2 tsp cinnamon
- 1 tsp nutmeg
- pinch of Idyll fleur de sel
- 1/2 cup Idyll extra virgin olive oil
- 1/2 cup Idyll honey
- 1/4 cup tahini
- 2 tsp vanilla extract
- 1/2 cup chopped dates (optional, can sub other fruit)
- preheat oven to 325F
- in a large mixing bowl, combine dry ingredients (oats, nuts, seeds, cinnamon, nutmeg, fleur de sel)
- in another bowl, whick together the liquid ingredients (olive oil, honey, tahini, vanilla)
- stir the liquid into the dry ingredients until they're fully coated
- spread mixture on baking sheet lined with parchment paper and bake for ~50 minutes, stirring occasionally and adding dried fruit near the end of baking
- remove when granola is dry (take it out sooner if you don't like your granola too crunchy), let cool, and store in an airtight container