Hello again, dear readers! It has been a while but I have a really good excuse for my absence. We finally found a place to live! This past week has just been a whirlwind of unpacking boxes and trolling One Kings Lane for furniture. The first couple days were very stressful, but we’re finally beginning to feel settled. Some people can move from one place to the next with grace and ease. I’m definitely not one of them. There’s nothing more unnerving to me than bare walls and an empty fridge. But I guess that’s just process of turning a house into a home. Little by little I think things are starting to come together.

While our move wasn’t all sunshine and rainbows, our new place is definitely growing on me. It has a lot of old San Francisco charm and two (yes, TWO) eating areas. We now have a dining nook, and a formal dining room. We ate dinner every night on our coffee table at our old place, so this is a big deal for us! I have a feeling we will be very happy here.

I wanted to make a batch of granola that could sustain us through all the heavy lifting and grumpy moments. Olive oil granola recipes have been making the rounds lately, so I thought i’d give it a shot. I got some delicious olive oil in my Foodzie box last month and this seemed like the perfect opportunity to bust it out. I decided on this Food52 recipe–the perfect mix of nuts, coconut, and oats, balanced with maple syrup and olive oil. Needless to say, the granola never even lasted for the actual move–my family ate it all within 48 hours.

This granola is great on its own, but especially magical sprinkled on top of yogurt. Between the pepitas, sunflower seeds, and olive oil, I think it’s safe to say that this granola is not only delicious but also pretty nutritious. To top it off, the coconut pieces somehow remind me of Samoa Girl Scout cookies. You just have to try it to see what I mean. I could just be straight-up crazy.

I’ll be sure to post some pics of my new kitchen soon!

Maple Pecan Olive Oil Granola
Yield: About 7 cups
Recipe from Food52

• 3 cups old-fashioned rolled oats
• 1 cup raw pepitas (pumpkin seeds), hulled
• 1 cup raw sunflower seeds, hulled
• 1 cup unsweetened coconut chips (I got mine from Whole Foods)
• 1 1/4 cup raw pecans, left whole or coarsely chopped
• 3/4 cup pure maple syrup
• 1/2 cup extra-virgin olive oil
• 1/2 cup packed light-brown sugar
• Coarse salt

1. Heat oven to 300°F.
2. 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 10-15 minutes, until granola is toasted, about 45 minutes.
3. 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.