sorghum syrup granola with coconut and pecans

I fell in love with sorghum from the very first taste. It has a deep, dark color that reminds me of the maple syrup that I used to pour atop Belgian waffles on Sundays in my hometown of Wayne, PA. I used to watch the syrup drop into every nook and cranny of the warm waffles. Sorghum has a slight smokiness and earthiness that keeps me coming back for more. I stir it into my hot morning coffee, whip it into butter, whisk it into salad dressings, or fold it into my homemade granola mixture with olive oil (specifically Olinda), a little brown sugar, and some other ingredients. Please see my recipe for sorghum syrup granola with coconut and pecans!

6 cups oats

1/2 teaspoon kosher salt

3 tablespoons chia seeds

1 cup raw almonds, whole or chopped

1/2 cup chopped pecans

1 cup unsweetened shredded coconut

1 teaspoon vanilla extract, optional

1 teaspoon cinnamon, optional

1/2 cup olive oil

1/4 cup vegetable oil

1/2 cup brown sugar

3/4 cup sorghum syrup

Preheat the oven to 350F. In a large bowl, mix all ingredients until thoroughly incorporated. Line a large baking sheet with parchment paper. Spread the granola mixture on the sheet in a single, even layer. Bake for 30 minutes, then remove from the oven, mix it around, then bake for 15-25 minutes more, until fragrant and slightly crispy.

Remove from oven and let cool completely before storing in containers at room temperature. It is important to let the mixture cool because it will help the chunks of granola form properly.