You can use any nuts you like here – or even seeds, if you want to. That’s the beauty of measuring by weight: as long as you use about 400 grams in all, it doesn’t matter which nuts or seeds you use or how much of each. I most often use almonds and walnuts, which I coarsely chop, but I also like to throw in some pecans now and then.
About kosher salt, take note: I use Diamond Crystal brand, which is less salty than Morton. If you use the latter, you’ll probably only want to use about 1 ½ teaspoons.
Position racks in the upper and lower thirds of the oven, and preheat to 300. Line two rimmed baking sheets with parchment.
Measure the dry ingredients into a large bowl, and stir well. Add the maple syrup and olive oil, and stir to evenly coat. Divide the mixture between the two prepared sheet pans, spread it out, and bake, stirring the granola and flipping the pans once or twice, until golden brown, about 40 minutes. I generally check on the granola every 15 minutes as it’s baking, and I gauge its doneness by color: in particular, I’m looking for the coconut chips to toast and for the whole mixture to achieve nice, even browning.
Allow to cool completely, then transfer the granola to airtight containers. Eat with plain yogurt (my favorite), milk, or on its own. You can store it at room temperature for a couple of weeks, easy, but if you use it more slowly than that, consider freezing some of it.
Yield: I’ve never actually measured, but probably about 3 quarts.
Nuts and seeds can add up, but I buy mine at Trader Joe’s or in the bulk section of my local grocery store, and that helps keep the cost down. I also was able to find coconut chips in bulk. (And if you’re wondering exactly what coconut chips are, here‘s a picture.)
The next time I make this, I might cut back a little on the brown sugar, but I recommend trying it as written first.
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you’d like, stir in some dried cherries. Store in an airtight container.
Note: Will keep at room temperature for up to a month.
Yield: about 7 cups