Name: Olive Oil Granola with Silan and Sumac
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 3 cups old-fashioned rolled oats; 1 cup raw pecans (coarsely chopped); 1 cup raw (shelled pistachios); 1 cup hulled raw sunflower seeds; 1 cup unsweetened coconut chips or flakes; 1 teaspoon kosher salt (plus more to taste); 1 teaspoon Jamie Geller Sumac; ½ cup packed light brown sugar; ½ cup extra-virgin olive oil; ½ cup silan (date honey); 1 egg white (well beaten (optional for more clusters)); ¾ cup dried fruit (optional)

Olive Oil Granola with Silan and Sumac

I was dreaming of a granola with sumac and I found one on Food52, it turns out that one was adapted from another Food 52 granola recipe with maple and olive oil. So I adapted again and made an olive oil granola with silan and sumac, two of my favorite Israeli products.

And it really is the best granola ever, easily adaptable to your own tastes. Choose your favorite nuts, add any dried fruit you like, just add it after it cools and store for a few months if it lasts that long.

The egg white addition at the end is not necessary but it helps the granola stick together in those amazing clusters.

Olive Oil Granola with Silan and Sumac

Prep Time 10

Cook Time 45

Total Time 55

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Servings

Ingredients

3 cups old-fashioned rolled oats
1 cup raw pecans coarsely chopped
1 cup raw shelled pistachios
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips or flakes
1 teaspoon kosher salt plus more to taste
1 teaspoon Jamie Geller Sumac
½ cup packed light brown sugar
½ cup extra-virgin olive oil
½ cup silan date honey
1 egg white well beaten (optional for more clusters)
¾ cup dried fruit optional

Instructions

Heat oven to 300°F. Line a sheet pan with parchment paper.
In a large bowl, mix together the oats, pecans, pistachios, sunflower seeds, coconut, salt, sumac, and brown sugar. Pour oil and silan over top, stir well. Whisk egg white until frothy add to granola and stir until well coated.
Spread the granola mixture in a single, even layer on a parchment-lined, rimmed baking sheet, and transfer to oven. Bake for 45 minutes, stirring (gently to keep the clusters) half way through, or until the granola is toasted and golden brown.
Remove granola from oven. Let cool, then break into clumps or small pieces with your hands. Mix in dried fruit, if using. Store in an airtight container for several weeks.