Seedy Olive Oil Granola

One day, in attempt to not waste a nearly stale box of brown rice crisp cereal, I threw some into the dry mix of our weekly batch of granola. I know this may not be for everyone, perhaps it is some sort of granola blasphemy, but now I don’t make a batch without it. It changes up the texture, giving you crispier bits between the shattering oats. I use olive oil here, but a scant 1/2 cup of melted coconut oil works great as well. Play around with the spices and seeds of choice, but keep with the liquid sweetener to fat ratio in comparison to the dry ingredients. This is all seeds, but an equal yield of your favorite nuts will work great too.

You’ll also notice this version doesn’t include dried fruit. I find that the fresh fruit is the sweetness I want, paired also with dried fruit ends up being too sweet. If your granola is more for snackings' sake, less likely to be paired with fresh fruit, stir in the dried fruit of choice after baking - some apricots or cherries would be nice.