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.
Helpful tools for this recipe:
- Five Two Wooden Spoons
- Food52 x Rosti Ultimate Melamine Mixing Bowl
- Nordic Ware Natural Aluminum Baking Sheets
Test Kitchen Notes
Granola might be one of those snacks you tend to buy packaged, which is fine, of course, but once I started making my own granola—specifically, olive oil and maple syrup granola—it’s very hard to go back to the store-bought stuff. This Genius recipe from Nekisia Davis was actually inspired by a brand’s granola with a comparable ingredients list; however, when you make your own granola, there are a few major upsides.
First of all, you have more control over flavor: You can add an extra handful of your favorite nuts and seeds in the ingredients list, or if you want to swap in different nuts (almonds, walnuts, or hazelnuts would be amazing), no one’s going to stop you! Regardless, when you’re toasting your own nuts, the flavor is just always going to be better than the packaged alternative. Plus, if you feel like adding a bit of extra seasoning, like ground cinnamon or cardamom, or stirring in some dried fruit after baking, you’re only doing the granola a favor. And did you notice the yield here? Seven whole cups! Take that, 12-ounce bag of packaged granola.
But perhaps the best thing about homemade granola is that you ultimately control the price. While a box or bag of the stuff may run you over $10 a pop at the store, when you’re buying the ingredients, you can shop at the bulk bin for the individual components, which is nearly always the more affordable option at the store already. Plus, you probably already have at least a few of this recipe’s ingredients already in your kitchen. —The Editors
- Prep time 10 minutes
- Cook time 45 minutes
- Makes About 7 cups
old-fashioned rolled oats
1 1/4 cups
raw pecans, left whole or coarsely chopped
hulled raw pumpkin seeds
hulled raw sunflower seeds
unsweetened coconut chips
pure maple syrup
extra-virgin olive oil
packed light brown sugar
kosher salt, plus more
- Heat the oven to 300°F. In a large bowl, mix the oats, pecans, pumpkin seeds, sunflower seeds, coconut, syrup, oil, brown sugar, and 1 teaspoon of the salt until well combined.
- Spread the mixture in an even layer on a rimmed baking sheet. Bake, stirring every 10 to 15 minutes, for about 45 minutes total, until the granola is toasted.
- Remove the granola from the oven; season with salt to taste. Let cool completely before serving.
- Do Ahead: The granola can be made 1 month ahead. Transfer to an airtight container and store at room temperature.