This is the granola we keep coming back to, with the perfect balance of sweet and salty. Is uses maple syrup, brown sugar, olive oil, and the right amount salt to bring the flavors together. The almost caramel flavor is reminiscent of my Grandpa Elvin’s homemade caramel corn. When you want a extremely healthy granola, try my Turmeric Spice Granola, but when you want amped up flavors, try this Addictive Granola recipe instead.
It’s adapted from Joshua McFadden’s fabulous cookbook Grains for Every Season. My adaptation adds chia and sesame seeds to the mix for texture. 
Addictive Granola
This is the granola we keep coming back to, with the perfect balance of sweet and salty. Is uses maple syrup, brown sugar, olive oil, and the right amount salt to bring the flavors together.
Ingredients
- 5 cups uncooked rolled oats
- 1 1/4 cups unsweetened coconut flakes
- 1 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/4 cup chia seeds
- 1/4 cup sesame seeds
- 2/3 – 3/4 cup packed brown sugar
- 1/2 cup pure maple syrup
- 3/4 cup olive oil
- 2 1/4 tsp salt
Instructions
- Heat the oven to 325F. Line 2 baking sheets with parchment.
- Use your biggest, widest mixing bowl. Put all of the ingredients in the bowl and toss with clean hands or a big spoon until everything is completely and evenly distributed. 
- Divide the granola between the two baking sheets and spread into an even layer. 
- Bake for 25-35 minutes, rotating and raking through the granola halfway through.
- Let the granola cool completely. Store in an airtight container at room temperature for up to 2 weeks, or longer in the fridge.
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