Nekisia Davis' Olive Oil & Maple Granola

This granola recipe has become a staple on our house- it is fabulous! Like many other commentators I too decreased the amount of brown sugar, olive oil, and maple syrup and it is still delicious! I rewrote the recipe in weight measurements, now I assemble it in less than five minutes with no messy measuring cups to clean.

One of my pantry favs ❤️. Super easy & quick to make, and easy to change up with other substitutes like dates, apricots, & mulberries. I found I could use a lot less brown sugar and maple syrup to lower the sugar in the recipe and it maintains it’s tastiness even with less sugar.

I have only two "fave" granola recipes. This is one of the two. It is not too labor-intensive and it is fabulous as a snack, without milk, or as a "traditional" granola with milk, etc.

Having been making this recipe for a couple of years and the family refuses to see an empty container! We love this recipe and can't imagine life without it!

Awesome! As described!

Finally made this, and don’t know why I waited so long. Used just over 1/3 cup olive oil, 1/2 cup light brown sugar and 1/3 cup maple syrup. Added 1 tsp kosher salt.

Just made this today and, oh my gosh, this is the most amazing granola that I have ever tasted, even compared to my Great Aunt's recipe which had reigned supreme for many, many years. I will now be making this exclusively plus come up with some additional varieties. The use of the olive oil is just pure genius!! I would never had thought of that! It truly gives the most delectable flavor compared to any other oils or butter. I do recommend using the finest olive oil though. Can't wait to try this on my homemade greek yogurt!

Absolutely Love this granola and the video that walks you through it! I've made a few batches already. A few things that I tried in different batches: added cinnamon, chocolate chips (once it cooled). The last one I ran out of chocolate chips so I crushed some mint chocolate pretzels from Costco - this was divine. I also added baking parchment to make clean up a breeze.

I've tried making granola before with not good results - overcooked and not clusters, which is what I want. My mom used to make us granola while we were growing up, and I liked hers, but I decided I'd just buy store bought granola cause it seemed too much trouble to make it myself. Well, after today all is changed! I absolutely LOVE this granola! I made it exactly as written in terms of ingredients. The only thing I didn't do as written was to not stir it as often as written since others had written that to get more clumpy granola you should stir it less. Also, since I felt it didn't need extra salt at the end I didn't add it. My husband loved it as well, and he's my toughest critic so that means that from now on I'll be making it myself! I can't wait to try variations on the main theme though! And for anyone who wondered if olive oil would leave too assertive a flavor in the granola, it doesn't at all. Try it as written the first time. It's amazing!

This is very close to a recipe I have been tweaking for a few years now. A couple of extras that I don't see mentioned below (and I usually melt the sugar and oil first before adding) - sometimes I substitute the coconut oil for the olive oil, which works very well and slightly more coconut flavor. Sometimes I sneak in chai seeds or flax seeds for that extra load of health. Nuts can be whatever you have on hand or love....and my secret latest finding? add some orange zest. Bam!

I read the article about using quick oats as well as rolled oats - Has anyone tried using part rolled rye or barley? I was curious. I have a love for muesli. I was wondering whether this might add another quality. This is delish in general. :)

I absolutely love this recipe and the pecans are my favorite. Do you think you can use this recipe with just pecans to have as a snack?

Love this recipe. I've made it several times now and it's always perfect!

I didn't know about this granola, until Samin Nosrat shared it in her Salt Fat Acid Heat Cookbook. And I have to say, it is my favourite homemade granola, EVER!! I can't get over how good it is. Have used honey as well, when low on maple syrup, still good. Salty and sweet combo is perfect. Excellent on yogurt. Also just good to snack on. It is a keeper!

I have been modifying this recipe for awhile now, and it is very well appreciated by family and friends. I melt the sugar and maplesyrup/olive oil and salt on the stove, and add some vanilla as well. we find it takes a higher heat and longer to become a nice toasted shade; hemp seeds , raw cashews, flax seeds add nicely to this mix, and after out of the oven, top with dried sour cherries. perfection

Love this! I found the original recipe to be too sweet for me, so I reduced the brown sugar and maple syrup to a 1/4 cup each and added a 1/2 cup date pieces. I also increase the baking time to 1 hour to add some more crunch. Delicious!

I've been making this recipe for a while now, usually just as listed and I LOVE IT. Then I started a diet two weeks ago, dropping refined sugars and gluten. So I changed out the oats to gluten-free oats (no change, delish) and dropped the brown sugar, upping the maple syrup a bit and adding more coconut. I also added cacao bits and sunflower seeds (just because I had them on hand so I thought why not). Couldn't believe it to say that I love this granola even more now. So so so good.

This is excellent. I did not stir while baking so I got some nice clumps. I suppose you could reduce the sweetener if you wanted, but I would still use both kinds because the brown sugar gives it that caramel/ praline flavor and texture.

Oh my! I made this yesterday--with variations...and it's just so terribly addicting!!! I didn't have pecans, so used chopped almonds. I didn't have coconut chips (don't like them too much) so subbed with only 1/2 amt of reg shredded coconut (unsweetened). I used a skimpy 1/2 C maple syrup and about 1/4 C brown sugar. I didn't add the salt after it was baked. Added slightly generous teaspoon very good cinnamon and about 1/2 tsp ground ginger.... O.M.G!!! so very very good. This made only 5 cups rather than 7 cups stated in recipe. I can forgive that tho & planning to making another batch for more Christmas presents next week. ...also to get more chunks, don't stir it quite so often, every 15 min. I had to turn off the oven & let it rest about half way through baking b/c I had to run an errand, came back about 2 hours later & continued to back & stirred only once more. There were lovely clusters. So I'll try resting it again at the half-way mark next time. Yes, very pleased with this recipe. : ) Thank you!

This recipe appeared in th New York Times in 2009. Melissa Clark hacked it a bit, switching to pistachios from pecans and eliminating the sunflower seeds. She also added cardamom and cinnamon. I've made some other changes; adding some almonds and cashews and eliminating the coconut and cinnamon. I also stopped using the brown sugar, relying on the maple syrup for sweetness. I think the genius of this recipe is the olive oil. It had never occurred to me to use olive oil in all my years of granola making.