Olive oil granola
There’s nothing tastier (and easier) than homemade granola. Developed by Bluestem Brasserie's pastry chef Curtis McDonald, this granola gets a touch of savory and a lot of crunch from using olive oil as the main fat. This simple treat is perfect for breakfast, an afternoon snack or as part of a streusel topping for other desserts.
MAKES 4 cups
3 cups oats
3 cups raw nuts
1 cup coconut flakes
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup olive oil
1/2 cup maple syrup
3/4 cup dried fruit (I used tart cherries and dried peaches)
Heat the oven to 300°F. Combine all ingredients except for dried fruit together in a bowl and spread onto lined baking sheet.
Cook for 45 minutes, stirring every 10 to 15 minutes.
Let cool. Transfer to a large bowl and toss in dried fruit. At this point, Bluestem also likes to add a bit of orange blossom honey for added texture and another layer of flavor.