Mela – Made

I never been a fan of granola. They were either too sweet or they were just SO boring. I came across this recipe and I make it every week now. It’s easy to make and soooo good. This recipe makes about 6 cups aka enough to share, but I probably won’t. As you can see, not all the granola made it to the photo… I had to ‘taste-test’ a few bowls first (oops!)

Equipment

• Baking sheet. See tips
• Silicone mat or parchment paper
• Pyrex Bowls
• Spatula
• Food Storage Jar

Ingredients:

• 2 1/2 cup rolled oats (these are my favorite – and they are gluten free!)
• 1 cup coconut flakes
• 1 cup shelled pistachios
• 1/3 cup pumpkin seeds
• 1 tablespoon kosher salt. see tip
• 1/3 cup light brown sugar
• 1/3 cup maple syrup
• 1/3 cup extra virgin olive oil

Instructions

• Preheat the oven to 300°F.
• In a large bowl, mix together the rolled oats, coconut flakes, shelled pistachios, pumpkin seeds, and salt.
• In a small saucepan, warm the sugar, maple syrup, and olive oil over low heat until the sugar has dissolved.
• Pour the liquid mixture over the oats and fold until well combined.
• Let the mixture rest for 15–30 minutes so the oats can absorb the flavor.
• Line a baking sheet with parchment paper or a silicone mat, then spread the granola evenly across the surface.
• Bake for 35–40 minutes, stirring a few times to ensure even cooking. (Do not bake longer—it will burn!)
• Allow the granola to cool completely before storing.

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Tips:

1. Let’s Talk Baking Sheets Okay, this is important: always go for baking sheets that are light silver in color. I know the dark or colorful ones look cute—trust me, I’ve been tempted—but save those for cakes or loaf pans. When it comes to granola, dark pans are basically heat magnets. They soak up way more heat, which means your poor granola gets scorched bottoms before the rest is even golden. Light pans, on the other hand, play nice—they reflect heat so everything bakes evenly without drama.
2. Now, About the Salt…Use kosher salt. No exceptions. I promise I’m not being dramatic—if you swap it for table salt or fine sea salt, your granola will taste like it took a swim in the Dead Sea. Kosher salt has these fluffy, larger flakes that season beautifully without turning your batch into a salt lick. My favorite brand? This one right here—it’s the MVP of my pantry.

Notes

1. Feel free to mix and match nuts and seeds—just keep the ratio in mind so there’s enough liquid to coat the mixture.

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