Nekisia Davis' Olive Oil and Maple Granola
Granola!
How wholesome do you feel right now?
The secret to this recipe and its addictive, shaggy crust is a trifecta or maple syrup (any grade)...
... olive oil (much better than dowdy old vegetable oil) ...
... and salt.
Making granola = stirring.
Stirring phase 1 complete -- onto your baking sheet! (Tip: it's pretty good even at this stage. Give it a taste.)
Your granola will probably be stacked up on itself in a thick layer, but it will bake evenly anyway (that is, if you remember to stir). To the oven!
Once your granola is baking, you can wash these dishes!
After about 30 minutes, with a few stirs in between, here's what it looks like -- it's starting to get dry, but it could be a little toastier.
Ideal toastiness achieved. Add a bit more salt here -- it'll stick to the warm glaze.
Ready for one last stir.
Share
- ✉
-
Author Notes: This recipe, adapted very slightly from Early Bird Foods' best-selling Farmhand's Choice Granola, is like muesli after a vampy makeover. Olive oil, maple, brown sugar and coarse salt form a rich, shaggy crust on wholesome innards like oats, pecans, and coconut shards. - Genius Recipes
Makes about 7 cups
- 3 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds, hulled
- 1 cup raw sunflower seeds, hulled
- 1 cup unsweetened coconut chips
- 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
- Heat oven to 300 degrees.
- 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.
- 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.
- This recipe is a Community Pick!
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
4 days ago Beverly Jacobs
I will never buy granola again. This is the best I've ever had (I added vanilla and cinnamon) and am making my second batch.
4 days ago Meglion
@ Maycookie5: I think a relatively neutral-tasting honey would work fine, or a stronger one if you really like honey flavor. I mix maple syrup and agave syrup, which is the juice of a cactus plant that supposedly has a lower glycemic index, and it still tastes wonderful. Just maybe use a little less than the recipe calls for and taste it raw to see if you need more.
3 days ago Maycookie5
Thanks Meglion, will head to the store this weekend for my first batch!
4 days ago Maycookie5
Can't seems to find maple syrup anywhere near me (rural Taiwan)!! Any suggestions as to what I can substitude it with? There are lots of quality locally produced honey!!
13 days ago learnoff
I love this recipe! I double the ingredients through the nuts and then keep the rest of the ingredients the same - this way using far less oil and sugar. It still tastes awesome!
23 days ago em-i-lis
Emily is a trusted source on General Cooking.
Wow! Unreal! I subbed some dried cherries for the coconut and am now officially obsessed!
24 days ago dymnyno
My own favorite granola recipe is very very similar to this except that I add a larger variety of tree nuts and sometimes throw in dried cranberries and raisons. I have been making it for many years and Freddy still loves it every morning. I originally posted it on food52 almost 4 years ago.
24 days ago cookbookchick
I just checked yours out, d. It sounds wonderful! My granola, whatever recipe I base it on, depends on what's in my pantry. Have you ever tried adding salt as Nekisia does? I think that's what takes this recipe to the next level.
24 days ago dymnyno
I have added salt, but my husband is always trying to eliminate as much salt as possible from his diet. I use it myself on a bowl to bowl basis.
24 days ago cookbookchick
Ah! I'm with you on the nuts and dried cranberries, btw. I happen to think that pretty much anything's better with a lot of nuts!
29 days ago Mary Dene
I just made this and it was a HOME RUN!!!!!!
about 1 month ago rebecca22
Just made this for snacking on to get me through finals week....hopefully it will last through the weekend! Delish! I added dried cranberries to my batch at the end....sweet, salty, tart, crunch, and chewy....oh my!
about 1 month ago Richard Vignola
Best granola ever! I substituted olive oil for coconut oil for an even more awesome taste, also use mixed raw nuts instead of just pecans... Mmmmmm.
2 months ago Barbara Abeille
For those people who find it too sweet, they may not be using pure maple syrup (from a health food store or Whole Foods) and also a brown sugar from a health food store that is not usually as sweet as the pre-packaged ones.
2 months ago Barbara Abeille
This is the most fabulous granola recipe. I have been making it in big quantities for over a year now - my daughters are addicted and I love giving some to friends. I usually add flax seeds & quinoa flakes also. It is a real gem and I love Food 52 because of it.
2 months ago EmilyC
This is so unbelievably awesome! I'm kicking myself for not having made it sooner!
3 months ago lovetocookandeat
I made three batches for my children's teachers and one batch for home. This is scrump-tious! I've always been a fan of the combination of maple syrup and brown sugar, and when paired with olive oil in granola, the result is unequivacally delicious! I think the people who think the granola is too sweet may not be adding salt as indicated in the recipe. This is truly every bit as delicious as (but much more healthful than) caramel corn.
2 months ago daisybrain
I know I'm adding the salt. Big flaky Maldon sea salt. I still found it too sweet with both the syrup and the brown sugar. I have been making it regularly with just the maple syrup (not even all that the recipe calls for) and loving it. Maybe if I cut each sweetener in half it would be better. All I know is that it hasn't been anything but scrumptious.
4 months ago Deborah Dana
Really loved this recipe. Its a great snack to have at home.
4 months ago rlsalvati
I've been making this recipe regularly--or religiously--for months. This granola was in the gift baskets we gave out over the holidays, pretty much everyone begged for the recipe. I have it for breakfast almost every morning in the warmer months (I switch to overnight oatmeal in the winter). I do cut down the sugar and maple syrup for our in-house consumption, but stick with the full recipe for gifts. I vary the nuts and seeds according to what we have on hand, but always stick with the maple syrup/salt/olive oil combination. My biggest recipe modification is using my slow cooker rather than baking the granola in the oven--one thing I'm really good at is burning granola in my oven. This granola is yummy, yummy, yummy.
4 months ago Meglion
This might be my granola Holy Grail. It was so straightforward to make,and it is just delicious. I love how the low-and-slow baking makes it really crunchy, and olive oil instead of butter makes me at least feel like I'm eating something healthier. I look forward to experimenting, but as-is, this recipe is phenomenal.
4 months ago DBoldt
Great snacking granola, but I think my favorite may be the much simpler--and more cost effective--recipe for muesli from Susan Feniger's partner at Street:
2 cups rolled oats, 1.5 cups puffed millet, 1 cup raw sunflower seeds, 1 cup whole almonds (roughly chopped), 1/2 tsp. ground cinnamon, 1/2 tsp. kosher salt (this is key), 1/4 c. flax seeds, 1/2 cup packed light brown sugar, 1/2 cup neutral oil. Toss ingredients together and scoop onto lightly oiled sheet pans. Toast at 325 degrees for about 10 minutes. Let cool, then add 1 cup currants and 1 cup chopped dates.
6 months ago Honeylishuss
Just like everyone else i have played with the recipe. I used hazelnut oil, added buckinis and quinoa
7 months ago linda stojak
I love this granola! I've made it 5 times now! Its great to give as a gift and my family loves it. I've found that adding cinnamon, cloves, nutmeg and ginger give it a great fall flavor. Its so easy and delicious I can't stop eating it!!
8 months ago SpaCook
Very tasty. I agree with many of the comments that it's sweet, but I don't find it cloying. I am hesitant to alter the recipe, as the genius recipes are generally just too good to mess with. And I think the flavors are very well balanced as they are. The best alternative is to use this as a sprinkle for yogurt rather than to eat it by the bowlful!
8 months ago daisybrain
All I did was eliminate the brown sugear. It didn't really do anything to the texture or overall flavor. It is just less sweet. Of course, if you like it the way it is then you keep it up.
8 months ago daisybrain
All I did was eliminate the brown sugear. It didn't really do anything to the texture or overall flavor. It is just less sweet. Of course, if you like it the way it is then you keep it up.
8 months ago SpaCook
Thanks, I will make that adjustment next time!
8 months ago SpaCook
Thanks, I will make that adjustment next time!
12 months ago suzgab
I just made this after a trip to Whole Foods with that great bulk food wall. I decided to make half a recipe, adding a touch of cinnamon and cardamom. I also subbed half of the maple syrup for a organic maple/agave blend, so I wouldn't have so two open syrup bottles, and used Himalayan pink salt instead of kosher salt. I wound up throwing in the other 1.5 cups of oats and a little more salt because it seemed a bit wet and sweet.
Outstanding flavor, easy to make and not to expensive considering it's all organic. It's not clumpy, perhaps since I used less liquid, and it's perfectly sweet for me, although I admit I don't eat much sugar so everything tastes sweet to me.
12 months ago Phrynosoma
This is truly addictive granola. I added a handful of flax seed and some vanilla. It's absolutely delicious with its crunchy texture and balance of salt, savory, and sweetness.
about 1 year ago Beautiful, Memorable Food
Made it for the second time- this time subbing salted pistachios for the sunflower seeds and a beautiful meyer lemon scented olive oil. Can it keep getting better?
11 months ago MicronCat
Oh yeah, infused olive oil!!! We just got a new store here and all they sell is various types of olive oils and balsamic vinegars and complementary accouterments. I got a lemon olive oil from them, and it is OUTSTANDING.
about 1 year ago triplip
This granola is delicious, but so sweet it tasted like dessert! Not necessarily a bad thing. I think I'd cut down on both sweeteners and give it another try.
about 1 year ago mcs3000
Just pulled a big batch out of the oven. Wondrous!
about 1 year ago Scribbles
I made the granola this morning - it's really good! I did not use any oil and I added 1 teaspoon of cinnamon. After about 35 minutes it was a beautiful golden brown with lots of crunch. If you crave the fat go for it but if you want to save those calories it is great without the oil. Great recipe, thanks for sharing!
about 1 year ago Heather Crosthwaite
I can't stop eating this...Help!!!!
about 1 year ago Themk
This is absolutely delicious - I didn't even like granola before this! Since I had been looking for a non-sweet granola, I decided to use honey instead of maple syrup and it turned out great!
about 1 year ago elizabethames
This is the most magnificent granola! I was moved to register (I've been reading and lurking for some time, but have never commented) *just* so I could sing its praises. This knocked my former go-to granola (Molly Wizenberg's delicious Everyday Granola) from its seat at the top after only one batch. Perfect, toasty texture and, as others have mentioned, an addictive sweet-savory taste. Thank you so much!
over 1 year ago daisybrain
I made this morning with my 9 year old. Granola making is the perfect project for him. He was very happy measuring and then digging his hands in to stir it up perfectly. What was even better was the results. My goodness this is good. We used everything as listed in the recipe and added some walnuts for good measure. The only coarse salt in the house was a Sicilian sea salt. That went in too. While I didn't find the sweetness cloying when I make it again (and I will be making it again) I will add less sweetener. As a plus, some of the edges that didn't get stirred as well became the best granola bars I have ever had and my husband declared it the best granola he had ever tasted. Thanks for a terrific recipe.
over 1 year ago softpunk
Did my comment about this granola being crazy sweet get deleted? Someone who ate icing sugar from a bowl as a child told me so. I just made a second batch with no sugar or maple syrup and am going to combine the two.
4 months ago vanessa.b
Does the recipe work as well without the brown sugar or is it needed to help the granola stick?
over 1 year ago Coco espresso
How about using macadamia nut oil instead of olive? Has anyone tried it?
over 1 year ago Mulipuli
I made this to bring on a surftrip.
I added 100 grams slivered almonds and 50 grams puffed rice instead of the sunflower seeds. Also used walnuts instead of the pecans.
And since I was out of maple syrup, I used agave nectar instead.
Worked like a charm. Hands down, best granola I've had in my life!
Lots of power for surfing, too!
over 1 year ago bentomum
just made this and was a bit worried it was taking so long to brown. is delicious. only thing i changed was using walnuts (pecan allergy in the house), also could not find coconut chunks so used unsweetened flakes, not too sweet at all!
over 1 year ago nonreactivepan
I made this and it is wonderful. I used walnuts and almonds instead of the pecans and cooked it a bit longer than suggested, but it turned out great.
over 1 year ago LLStone
I just made this tonight, and my goodness is it good! I played with the nuts and used some pine nuts instead of the pumpkin seeds and I used sweetened coconut shreds instead of the unsweetened coconut. I think this is the best granola recipe, and I've tried a few since November. Kudos! A great genius recipe!
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I made another batch of this over the weekend, this time using only 1/4 cup of maple syrup and 1/4 cup of dark brown sugar. It was even better! ;o)
over 1 year ago d_ribbens
Just made this one... forgot to buy the coconut flakes, but it tastes great nonetheless. Also, my house smells amazing with the maple and olive oil baking in the oven :) Thanks for posting!
over 1 year ago cookbookchick
We're having a granola taste-off in my kitchen: My recipe (which my husband insists cannot be improved upon), made with butter, brown sugar and a touch of vanilla vs. Nekisia's recipe. I made a mixture of grains and nuts, some mentioned in Nekisia's recipe, others that I had hanging around, and divided the mixture in half. Results to be announced after breakfast tomorrow!
over 1 year ago cookbookchick
The results are in: My husband still prefers my recipe, with its buttery warmth. I like both, with plain yogurt or just as a snack. But I do find myself nibbling more frequently on Nekisia's addictive combination of sweet and salty with that understated background note of olive oil. And unlike some who have commented here, I do not find it too sweet. I don't care for overly sweet foods and while I used the amounts of syrup and sugar called for in the recipe (reduced proportionately for the half-batches), it has just the right amount of sweetness balanced against the salt. I will definitely make it again!.
over 1 year ago Anna Hezel
This granola is great, and it makes a pretty righteous granola bar, if you substitute it for the toasted oats and seeds in Merrill's granola bar recipe: http://www.food52.com/recipes...
12 months ago emilies
I'm going camping this weekend and would love to turn this into a granola bar, but that recipe requires refrigeration. Any suggestions how to do this??
over 1 year ago jlsm
Absolutely fantastic. Thanks so much. Wonderful with Greek yogurt.
over 1 year ago charlotte au chocolat
I love this granola! In fact, I've taken to making a new batch whenever our jar runs low. I do a version with almonds, dates and sesame that we love. You can view it here:
http://charlotteauchocolat...
over 1 year ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
I made a batch of this last night. It's outstanding! Next time -- and there will be a next time -- I'll cut back on the maple syrup and brown sugar, as I found it a bit sweeter than I like. It seems like an excellent formula, though. I'll probably play with adding some ground flax seed, and perhaps my old favorite, toasted wheat germ, and I'll try different kinds of nuts, for variety. Stay tuned. ;o)
9 days ago glutwin
Really loving your "tweaks"!! I really love your ideas of adding flax..would you use golden or the darker variant?..Also...I too REALLY miss toasted wheat germ...This used to be a staple ingredient for my "Health Muffins" in the 70's...Thanks for your input!
over 1 year ago leftoverquiche
Yum! Made it and love it.
over 1 year ago patb
Just made this. WOW!!! like eating salted caramels. Divine with tangy vanilla yogurt. This one's a keeper for sure. My hard-to-please daughter loves it.
over 1 year ago Mary-Margaret
I made this granola with blood-orange flavored EVOO. Simply AMAZING! Thanks for a fabulous recipe!
over 1 year ago undeadgoat
This is great--I have really been trying to cut out the amount of sugar in my diet and most granolas are just way too low-fat to be both delicious and low-sugar. I might even try increasing the oil content and decreasing the sweet!
over 1 year ago breadlady
A question about the olive oil: why add it? I frequently make granola using maple syrup and it is delicious. I use no oil of any kind. Why add it? What purpose does it serve?
Nice website! I am enjoying reading it.
over 1 year ago DeirdreMS
Flavor?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
Yes, definitely flavor and I suspect it contributes to the addictive crunchy crust. I'd suggest trying this as written to compare with your go-to -- then let us know what you think!
over 1 year ago bklyncook
Just wondering, I was gifted a 5lb bag of maple syrup sugar. Do you think there's a way to subsitute it ofr the maple syrup? Or reconstitute it ?
over 1 year ago Kristen Miglore
Kristen is the Senior Editor of Food52
From a bit of googling, it seems you can reconstitute it into syrup! Simmer together 1 cup each of maple sugar and water to make a medium thick syrup. The Hotline is also a great place to ask about stuff like this: http://www.food52.com/hotline...