It’s raining outside when the trusty weather app shows “cloudy” only, but I don’t mind. I get to hear the rain fall and the drip, drip, drip of the storm drain outside the patio door. I’m sitting here in my flannel shirt staying nice and cozy as the smell of my olive oil granola (recipe below!) fills the entire apartment.
My second batch in two weeks.
Addicted? Perhaps, but its a good kind of addicted. Mixed with this new Turkish yogurt I found at the store and I barely have any control to stop. The main German grocery store by my house used to carry a Greek yogurt. At 10% fat, it was nice and thick. We used it for everything and replaced sour cream with it.
And then, the store just stopped selling it. Something I find they do often – sell a product and then never restock it. But in it’s place appeared this Turkish yogurt; which, upon researching, aka googling, it’s on par with Greek yogurt, so I grabbed the 3.5% fat to see how it was.
Verdict: delicious, better, but runny. Like sour cream runny.
So, I bought the 10% fat and I will never ever go back to plain Greek yogurt again. I’m a convert! Turkish all the way. It’s thick yummy goodness surpasses anything we’ve ever tasted, and I realize I just wrote several paragraphs about yogurt, but I can’t help it. Its that superior to anything in the states and even here…and if I’m honest, is the main reason why I’m making a second batch of olive oil granola.
Over the weekend, we attended a bizarre where over 50 vendors from all over Europe come together to sell their products..at grossly discounted prices. This is a “can’t miss opportunity,” so we drove the two hours to get to it. I needed to replenish my olive oil and typically get it from an Italian olive grove company, but they weren’t there! Much to my sadness.
I found another Italian family selling their’s and I hate to admit it, but it’s even better than the other company! So fresh and delicious. The smell alone…I don’t think Americans know what truly fresh olive oil smells like, and friends, it’s amazing! I almost didn’t want to use it on my granola, like I need to savor it, but I know it’ll make it taste all the better.
So, what is this recipe I keep going on about and why in the world would I put olive oil on it? Because it’s nothing without it! That’s why!! Just make it and I promise you’ll flip as I have. Promise.
OLIVE OIL GRANOLA
1 1/2c your favorite nuts (I love peanuts, cashews, and pecans in mine!)
1c pumpkin seeds (or your favorite)
1c coconut chips
3/4c maple syrup OR honey OR half of each
1/2c extra virgin olive oil
1tsp kosher salt
1/2tsp ground cinnamon
1/2tsp cardamom OR nutmeg
*3/4c dried fruits, ie. craisins, raisins, apricots ect
Preheat oven to 300*F (149*C)
In large bowl, combine ALL ingredients except dried fruit.
Spread mixture evenly on a rimmed baking sheet. Bake for 45 minutes or until golden brown.
**Transfer to a large bowl or storage container and add dried fruit, stirring to combine.
Serve with yogurt, ricotta, berries or as “cereal” with milk. Gobble up!!
*dried fruit can be added before baking, however, they will harden and become difficult to chew. Adding at the end makes them the easiest to enjoy.
**best to transfer to glass bowl immediately after removing from oven. If let cool, the granola will become painfully stuck to the pan. you.will.regret.this!! If you happen to forget, pop it back in a warm oven for 5-10 minutes to soften the honey and to retain your sanity.
Make this and tell me how you liked it. I love how this can be customized to your taste preferences, so, have some fun with it and report back to me what you used!!
I’m off to enjoy my delicious bowl of granola and yogurt!