The granola can be stored in an airtight container at room temperature for up to 1 week.
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
2 tablespoons honey
1/2 teaspoon minced fresh thyme leaves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 1/4 cups old-fashioned rolled oats
1/4 cup walnut halves, broken up
2 tablespoons hulled, unsalted pumpkin seeds
2 large pitted dates, finely chopped
2 tablespoons sultanas or golden raisins (optional)
Warm the oil and honey in a wide, heavy skillet over medium-low heat, stirring just until fluid and well incorporated.
Stir in the thyme, cinnamon and cardamom; cook for about a minute, just until fragrant. Add the oats and a pinch of salt, stirring to coat evenly. Cook for 7 to 8 minutes, stirring occasionally, until the oats begin to take on some color. Reduce the heat to low and/or stir more frequently if the oats begin to burn.
Stir in the walnuts and pumpkin seeds; cook for another 7 or 8 minutes, stirring occasionally, until the oats are golden and well toasted and the pumpkin seeds have plumped a bit. Transfer the granola to a rimmed baking sheet to cool for at least 10 minutes, then fold in the dates and the sultanas or raisins, if using. (The granola will continue to crisp as it cools.)
Serve, or cool completely and store in an airtight container.
Serves 2 to 3 (makes about 2 cups)
The nutritional analysis is based on 3 servings.
Nutrition Calories: 370; Total Fat: 19 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 100 mg; Carbohydrates: 48 g; Dietary Fiber: 6 g; Sugars: 23 g; Protein: 8 g.