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
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 store-bought. 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? 7 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
hulled raw pumpkin seeds
hulled raw sunflower seeds
unsweetened coconut chips
1 1/4 cups
raw pecans, left whole or coarsely chopped
pure maple syrup
extra-virgin olive oil
packed light brown sugar
coarse salt, to taste
- Heat oven to 300°F.
- 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 to 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.