Nekisia Davis' Olive Oil and Maple Granola

By • January 20, 2012 • 93 Comments

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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
  1. Heat oven to 300 degrees.
  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.
Jump to Comments (93)

Comments (93) Questions (4)

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22 days ago lydiaencyclopda

Delicious! I halved this recipe due to a rolled oat shortage at home, also used unsweetened coconut flakes in lieu of chips, didn't use salt, and did add chopped dried pineapple. Stirred every 10 minutes on a parchment-lined pan -- cooking time needed to be halved as well. So far have enjoyed as a topping for Greek yogurt and as a cereal with almond milk.

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about 1 month ago ArdorFarm

Yum! Such an easy and versatile recipe. Great way to use up various nuts and seeds!

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3 months ago Debbie Erman

My sister and I both use this as "THE GRANOLA" for our families.
Last night we were texting back and forth, telling each other things that only sisters tell, and she finally told me that she had to go to bed because she OD'd on the granola and was now comatose! Ha ha!
She's one of the best cooks I know (along WITH my Cordon Bleu Chef son!) , so it's high praise. I thought that since I was on the site I would share that bit of encouragement for someone who doesn't see by now how much this is a beloved recipe!

New_glarus

5 months ago AGIRLANDAPIG

This is our go-to granola recipe! You have to make this.

Smallme

6 months ago Kate

This is a brilliant beginning recipe to tweak to your own tastes. I encountered a very similar maple / olive oil granola on Molly Wizenberg's blog Orangette several months ago (perhaps it's the same genesis?). I absolutely love it. I've been making my own slightly simpler version with less sugar, a little less oil, and the addition of almond butter. I also like to stir mine less often so I get more clumps, and only leave it in the oven for 35 minutes for a lighter flavor. http://bit.ly/1le0pJb Love the other ideas for add-ins though!

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6 months ago Nicole

I made a batch a few weeks to go to pack for a ski trip and everyone loved it! I didn't have coconut so I added banana chips, craisins, and golden raisins. I'm making a second batch today, packing it up in mason jars, and spreading the love!

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7 months ago Horto

what is the egg white tip?

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7 months ago Heatherbee

Wow, delicious! I've never made granola before. My first batch (made exactly as written) just came out of the oven, and I know this will be a staple in our house.

Flower

8 months ago Tracie

This is the best granola. I eat it every morning with some fresh bananas and almond milk and I can't get enough!

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8 months ago Sue Bibee

I made a recipe for granola about a year and a half ago I found in one of my cooking magazines. It was an article about a restaurant in NY that gives granola as a parting gift after the meal. I loved it and couldn't find it when it was time to make another batch. I have been making different granolas hoping to find something as good, to no avail. FINALLY! My search has ended, this one is really great and gift worthy too. I made an apple gallette for dessert last night and this morning heated it up, put a some plain yogurt on it and sprinkled a generous portion of the granola on top...great breakfast!

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about 1 month ago mitchlund

Eleven Madison gave granola as a gift (great granola).

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9 months ago Nickie

Wow! Delicious! I have just made this (no changes) to give as Christmas gifts and my husband has just had to pull me away from it as I can't stop nibbling! I think I'll have to make another batch!

Stringio

10 months ago stilllifewithwhisk

Amazing! I made the recipe as written except I subbed dried cranberries for the pumpkin seeds (I was out of them). It's delicious!

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10 months ago Krystal

I tweaked this recipe just a bit by adding allspice, cinnamon & nutmeg. My house smells wonderful! After pulling from the oven I decided I wanted this batch to be more dessert like and added some bittersweet chocolate before it cooled. This is going on froyo, ice cream, Greek yogurt & on everything else I can think of... oh I also replaced the nuts for pecans, almonds & walnuts... and replaced the fruit with apple juice sweetened cranberries. Okay, maybe I tweaked more than a bit, but still excellent! :)

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10 months ago Krystal

One more thing, lol, I used Maldon's smoked grey salt.

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11 months ago Stacy

As the other commenters have noted... this granola is AMAZING. I'm a granola fiend and I'm so happy to have found it! I have a double batch in the oven right now and my apartment smells incredible. I personally find this too sweet for breakfast - more of a sweet snack - so I cut the brown sugar entirely and reduced the maple syrup down to half a cup. The salt in this recipe (as with so many!) is definitely key. I can't recommend giving this one a shot highly enough. Thank you, Food52, for relaying this recipe!

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11 months ago hannelore

I too have registered on this site purely to comment on this recipe. OMG I love it. Makes tons but it goes so quickly because its totally delicious. I added a cup of dried cranberries (because I could!). Thanks so much for sharing

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11 months ago Mary

Love granola. Never made it before. Then I read these comments so I made it. Proceeded to die and go to Granola Heaven! I will never buy store bought granola again! So easy! And absolutely SCRUMPTIOUS!

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11 months ago Marsha Gainey

I first heard about Nekisia Davis and Early Bird Foods granola from a recipe in my local paper. You can see this recipe on my Tumblr page:

http://mlgainey.tumblr...

It is a stupendous recipe. It's very similar to this recipe, whose intro says is very similar to an Early Bird Foods granola. The intrinsic versatility and deliciousness of the olive oil-maple syrup-salt combo is soooooooo stellar! I'm always down with trying a new granola recipe, but I always make batches of this periodically throughout the year as well.

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11 months ago Mimi desjardins

This is insanely yummy!!!!!! On my second batch, really loving this, going to make Christmas tins full of this granola and make it into gifts. Thanks for sharing!

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11 months ago fastred1

This recipe is very similar to a NYT granola "Olive oil granola with cardamom and pistachio." All the ratios and instructions are the same. Only the decorations differ. I wonder which came first. I have been making a (much less sweet) version of that NYT one for years. The (fresh ground) cardamom and cinnamon are absolutely crucial. I'm surprised they're absent here.

Thanks for the egg white tip!

Miglore

11 months ago Kristen Miglore

Kristen is the Executive Editor of Food52

I believe Nekisia's came first -- Melissa Clark credits her in this 2009 article: http://www.nytimes.com... The adaptability of this recipe is one of the reasons I think it's so genius -- will have to try cardamom and cinnamon some time!

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about 1 year ago Debbie Erman

Thank you! My fist batch is cooling right now and it is PERFECT. I had to improvise..no maple syrup (Really, hubby? That went fast!), so I used wildflower honey. No pecans (which I LOVE, but was too impatient to wait to go to the market), so walnuts and cashews substituted. I LOVE it!!! Can't wait until the hubby gets a taste of this! Glad it made a big batch. Next time, I am going to make it with the maple syrup and pecans. There is something about the olive oil and the salt that make this incredibly addictive. THANK YOU!!!