🍳

Olive Oil & Maple Granola

Course
Breaky
Servings

7 Cups

Of everything I've ever made for people, this granola is the biggest hit! I always get requests for the recipe. This granola is so good, even Martha Stewart raves about it! I found it in the cookbook Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook by Kristen Miglore. It's a compilation of genius recipes from chefs, bloggers, and cookbook authors from around the world. This granola is from Nekisia Davis who started a successful woman and queer owned granola company, Early Bird. I love how the recipe includes the amounts in weights, so I usually mix it all in a large bowl sitting on a kitchen scale, no measuring cups needed!

Tips & Tricks:

  • 🔪 This entire recipe can be made ahead and stored in an airtight container for up to a month. Although, I doubt it will last that long without being eaten.
  • 🥜 Get adventurous with this recipe! Try different nuts and seeds, infused oils, flavored salts, spices you already have on hand, and stir in dried fruits and chocolate once it cools.

Ingredients:

  • 3 Cups (300 grams) rolled oats (gluten free if desired)
  • 1 cup (130 grams) hulled raw pumpkin seeds
  • 1 cup (140 grams) hulled raw sunflower seeds
  • 1 cup (60 grams) unsweetened coconut chips
  • 1 1/4 cups (125 grams) raw pecans, left whole or coarsly chopped
  • 3/4 cups (180 ml) pure maple syrup
  • 1/2 cup (120 ml) extra virgin olive oil
  • 1/2 cup (110 grams) packed light brown sugar
  • coarse salt
  • Parchment paper
  • Yogurt, ice cream, fresh fruit, or açaí (optional for serving with granola)

Directions:

  1. 🔪Mix Granola
    1. Preheat the oven to 300 degrees
    2. Put the oats, pumpkin seeds, sunflower seeds, coconut, pecans, maple syrup, olive oil, brown sugar, and 1 tsp salt in a large bowl and mix until well combined.
    3. Spread the granola mixture in an even later on a parchment lined rimmed baking sheet.
  2. 🔪Bake
    1. Bake, stirring and flipping every 10 to 15 minutes, until the granola is toasted, about 45 minutes.
    2. Remove the granola from the oven and season with more salt to taste.
  3. Serve
    1. Let cool completely before serving or storing in an air tight container for up to 1 month.
    2. Eat by the handful, over your favorite yogurt or açaí, with ice cream, or toss with fresh fruits.