Vegan olive oil granola spiced with sumac, with a gluten free and nut free base of rolled oats and seeds. This is a great back pocket recipe to have as it fits well with just about any fruits, at any time of year.
Preheat the oven to 150°C (300°F) and line a large baking sheet with parchment paper.
In a large bowl, mix the oats, sunflower seeds, pumpkin seeds, chia, sumac, and salt. Add the olive oil and maple syrup, then use your hands or a spatula to mix until the dry ingredients are fully coated.
Transfer the granola mixture to your prepared baking sheet and wet your hands lightly to spread it into an even layer. Bake for 40-45 minutes, or until golden. The granola won't be crisp when you take it out, so just look for colour. It will crisp up as it cools.
Place the baking sheet onto a drying rack to cool. Once the granola is completely cool, break it apart and store in a sealed container for up to a week on the counter, or a month in the refrigerator.
Notes
• I use the standard European size baking tray with high sides. A regular large baking sheet is good, and if you have smaller ones you might want to bake the granola on two sheets.