Olive Oil and Maple Granola
3 cups old-fashioned rolled oats
1 cup Stonybrook Farms pepitas or raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cup raw pecan halves, left whole or coarsely chopped
1/2 cup pure maple syrup + 1/4 cup maple balsamic vinegar
1/2 cup ultra premium extra-virgin olive oil (your choice), butter or blood orange olive oil
1/2 cup packed light-brown sugar
1/4 teaspoon cayenne pepper powder (optional)
Coarse salt (to taste)
Heat oven to 300° F.
Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.
Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.