from daniel humm

Recipe serves: 4

A Note from the Chef

The best thing about granola is its versatility. This recipe is great, but if you want to give it your own twist, go ahead! A little chocolate can take this recipe from a breakfast treat to a savory dessert. At EMP, we make an apple version too, and it’s equally popular. So try out a few different ingredients and see what you like best! The only limit is your imagination.

Ingredients:

• 4 cups oats
• 1 tsp salt
• 1 tsp Saigon cinnamon
• 1 cup sunflower seeds
• 2 cups sliced almonds
• 2 cup pumpkin seeds
• 1 1/2 cups light brown sugar
• 2 Tbsp frozen orange zest
• 2 cups maple syrup
• 1 1/2 cups extra virgin olive oil
• 1 1/4 cups dried cranberries
• 1/2 cup dried currants
• 3/4 cup raisins

Instructions:                                                   

1. In a large bowl, combine the oats, salt, cinnamon, sunflower seeds, almonds, and pumpkin seeds.
2. In a large pot, combine the brown sugar, orange zest, maple syrup and olive oil. Heat until the sugar dissolves and the mixture is warm.
3. Pour warm liquid over the dry ingredients and mix well. Allow the mixture to sit for 30 minutes. Meanwhile, preheat oven to 225^oF.    
4. Line a baking tray with parchment paper and spray with non-stick cooking spray. Spread the granola evenly on the lined baking tray.
5. Bake the granola for approximately 2 hours, stirring every 15-20 minutes. The oats should be crispy, but not show any caramelization.
6. Once crispy, allow the granola to cool at room temperature for about 30 minutes. Once cooled, toss with the cranberries, currants and raisins.
7. Store the granola at room temperature in an airtight container. Granola will stay fresh for 1 week.