Making granola has become a Sunday ritual of mine. When I am meal prepping for the following few days, laying out a few sheet trays and mixing up a batch of nuts and oats for granola has become common practice. Every batch I make is usually different. Variations on the type of nuts, seeds, spices, sweetener, and dried fruit rotate from week to week. But, after trying Amy Chaplin's Coconut Granola with Extra Virgin Olive Oil, the experimentations may be over.