OLIVE OIL GRANOLA (with ALMONDS, CRANBERRIES + DATES)

Oh, granola.  How seductive you are, with your oats, nuts and fruits congealed in a mess of crunchy sweetness.  Granola could very well be the ultimate deceiver, masquerading as a delectably healthy way to start your day.  Sure, the nutritious base elements are there, but when you start to consider the high sugar content (not to mention preservatives) of the dried fruit coupled with the heaps of processed sugars used in most commercially manufactured versions (and home recipes, actually), granola's wholesome-factor immediately plummets.  Which is really such a shame (but explains why it is oh-so-good).

While I have absolutely no qualms with dumping buckets of butter and sugar into an epic batch of cookies, I try to keep my breakfasts relatively nutrient-rich and (processed) sugar-free.  For this reason, I have steered clear of making my own granola.  Until recently, that is, when I discovered this amazing, healthy and epically flavorful recipe for granola made with olive oil, pure maple syrup or honey, cinnamon and cardamom.  Yes, please.

If you've never made granola before (or even if you have), I encourage you to check out this step-by-step tutorial over at The Kitchn.  The one tip I would add that is not mentioned there is the addition of an egg white (if your diet allows) to the mixture just before baking. This little trick will make the grains, nuts and fruit clump together quite well, so you end up with actual granola clusters rather than a sheet of toasted but individual bits.  If using this method, be sure not to stir the granola while it is baking and to let it cool completely on the sheet before breaking it up and storing it!

The great thing about granola (other than its general deliciousness) is that it is fully customizable.  So I present two recipes: General Format for Olive Oil Granola (which I encourage you to use as a guideline and then get creative with your choices) and my own version, Almond Cranberry Date Granola (with some other delicious bits thrown in for good measure).

General Format for Olive Oil Granola
slightly adapted from Megan Gordon of Marge Granola

Ingredients
3 cups old-fashioned rolled oats and/or other grain (wheat, rye, barley...)
2 to 2 1/2 cups your choice of nuts and seeds*
1 1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 cup olive oil
1/2 cup + 1 Tbsp. pure maple syrup
3/4 tsp. vanilla
3/4 cups dried fruits, chopped
1 egg white (if using, to produce better clusters)

*In consideration of both flavor and nutritional value, I highly encourage you to always purchase raw nuts and seeds.  If you are using roasted nuts in your granola, add them after the granola has been baked (otherwise they'll burn).

Almond Cranberry Date Granola

Ingredients
1 1/2 cups rolled oats
1 1/2 cups rolled rye flakes
1/2 cup raw almonds (some whole and some chopped)
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup unsweetened coconut flakes*
1 1/4 tsp. kosher salt
1/4 tsp. cinnamon
1/2 tsp. cardamom
1/2 cup olive oil
1/2 cup + 1 Tbsp. pure maple syrup
3/4 tsp. vanilla
1/4 cup dates (chopped)
1/4 cup dried cranberries
1/4 cup currants
1 egg white

*If using coconut flakes, these should be added in the last ten minutes of baking.

Directions
1.  Preheat the oven to 350°F / 176°C / Gas 4.
2.  Line a baking sheet with parchment paper and set aside.
3.  Mix grains, raw nuts and seeds together in a large bowl (leave out dried fruit!).
4.  Add salt, cinnamon and cardamom and stir thoroughly.
5.  Add olive oil, maple syrup and vanilla.  Mix well.
6.  Beat egg white (if using) until frothy but not stiff.  Add to granola mixture and stir to coat.
7.  Turn the granola out on your baking sheet and spread evenly. Bake for 20-40 minutes (depending on your oven), until golden and toasty. 
8.  Remove from oven when golden in color, even if the granola still feels a bit wet. It will harden as it cools. 
9. Leave undisturbed on the baking sheet to cool (this helps the clusters form).  Once completely cooled, break the granola off into chunks, add the dried fruit and any roasted nuts, and store in an airtight container.