When you don't know where to start, start at the beginning (breakfast).

The recipe that I am sharing below is based on one from Molly Wizenberg on her blog Orangette back in 2014. It's her Granola No. 5 as she had posted 4 pervious granola recipes and swore this would be the last. It's the one that has stuck for me as well. Previously, I had made peanut butter granola, and stove top granola... Granola with dried fruits mixed in for holiday gifts. But I this simple formula is the one that I make every couple of weeks and store on my countertop in two big mason jars. I love it with some yogurt and whatever fruit I have on hand- fresh, frozen or dried. With a cup of tea or coffee, it's a quick satisfying breakfast that starts me up in the mornings.

** I'll get more into this later, but before I begin giving this recipe--a quick note on measurements. I largely deserted my measuring cups for an electronic scale several years ago. Measurements in grams below are what I use, the cup measurements are approximate, but this is granola and a couple extra flakes of coconut will not crash the recipe.

Maple Olive Oil Granola - adapted from Orangette by Molly Wizenberg

350° Fahrenheit

35-40 minutes

Makes approximately 8-10 servings.

Ingredients:

450 grams rolled oats - 4-1/2 Cups

100 grams unsweetened coconut - 1 Cup

300 grams combination nuts and seeds* - 2-3/4 Cups

250 grams maple syrup - 3/4 Cup

110 grams olive oil - 1/2 Cup

1-1/2 tsp kosher salt**

Instructions:

Preheat oven to 350° Fahrenheit. and cover two sheet pans with baking parchment.

Combine oats, coconut, nuts, and seeds in a large bowl. Add and stir in the maple syrup and olive oil.

Divide the granola evenly between the two prepared pans, and sprinkle over the salt.

Pace in the preheated oven.

Bake for 20 minutes then rotate the trays for even baking. Leave in for an additional 10-15 minutes until the kitchen smells nice and toasty and the granola is golden.

Remove the trays to cooling racks and allow to cool completely before packing into jars.

Recipe Notes:

* Combination of nuts and seeds. I typically use 1/2 pecans (whole or chopped) and 1/2 pumpkin seeds. Also great are sunflower seeds, walnuts, hazelnuts - you can use this as an opportunity to clear out a bit of your panty with what's on hand.

** If you don't have kosher salt on hand, use 1/2 the measurement of table salt (3/4 tsp. in this instance)