Salty Sweet Granola

For 40 1/4 cup servings (10 cups), Salty Sweet Granola keeps the list centered on rolled oats, coarse kosher salt and cardamom. Set aside about 42 minutes.

• Yield 40 1/4 cup servings (10 cups)
• Ready in 42 minutes
• Prep 15 minutes
• Cook 27 minutes

Ingredients

• 6 cups rolled oats
• 2 teaspoons coarse kosher salt
• 1 teaspoon cardamom
• 1/2 teaspoon ground cinnamon
• 1 cup olive oil
• 1 cup pure maple syrup
• 1 1/2 teaspoon pure vanilla extract
• 1 1/3 cups unsweetened or sweetened flaked coconut (lightly chopped)
• 1 1/3 cups macadamia nuts (coarsely chopped)
• 1 1/3 cups raw almonds (coarsely chopped)

Instructions

1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a large bowl, combine the oats, salt, cardamom, and cinnamon.
3. In a liquid measuring cup or small bowl, whisk together the olive oil, maple syrup, and vanilla extract until combined. Spoon out 1-2 tablespoons of the mixture and set aside to use later.
4. Stir the large portion of the wet ingredients into the oat mixture, tossing to coat evenly.
5. Divide the granola between the two baking sheets. Bake for 20 minutes, stirring and flipping half way through.
6. Toss the nuts and coconut with the reserved olive oil mixture.
7. Add the nut mixture to the granola after it has baked for 20 minutes and bake for an additional 7 minutes.
8. Remove from the oven and cool completely. Store in an airtight container for up to two weeks. This granola tastes better if left to sit for a day or two before eating.

Let the center settle before you cut it, or the slices will slump.