First, a disclaimer. This is not my recipe. At all. It is very much just the “Nekisia Davis’ Olive Oil & Maple Granola” that reigns supremely popular on the internet. I first discovered it in Samin Nosrat’s “Salt Fat Acid Heat” (because it’s so good she included this recipe in her own cookbook). It is also widely available…all over the place. It has joined the ranks of Food52’s Genius Recipes, and has been reposted and duplicated countless times. So why, you may ask, do I bother to include it here, when you can literally find it anywhere else? The answer is simple. I want this page to be full of the things I love to eat, especially my favorite versions of simple treats. And this is my favorite granola. In fact, I’m pretty sure this was the first homemade granola I ever attempted, and I could have just stopped there. Despite trying multiple other versions since then, this one remains the best. It has all my favorite granola ingredients: oats(duh), coconut, pumpkin seeds, and pecans, it omits the ingredients I can do without (ahem dried fruit bits), and it has an especially rich, somewhat addictive flavor from the combination of olive oil, maple, and sea salt. I made just 2 small adjustments: swapping dark brown sugar in place of light, because I prefer the intensity, and increasing the amount of coconut, because I like it (the original version calls for 1 cup). Of course I changed the directions/verbiage too, since I like to over-explain. I usually make half a recipe, but I am including the full version here.

Olive Oil Maple Granola

Recipe by Too Many SpoonsCourse: BreakfastCuisine: Granola

Servings

7-8

cups

Cost

21

$

Total time

55

minutes

Ingredients

• 3 cups rolled oats

• 1 cup raw pumpkin seeds

• 1 cup raw sunflower seeds

• 1 1/2 cup unsweetened coconut chips (large flaked coconut)

• 1 1/4 cup raw pecans, roughly chopped

• 3/4 cup maple syrup

• 1/2 cup extra-virgin olive oil

• 1/2 cup dark brown sugar

• 1 tsp flaky salt, plus an extra sprinkle

Directions

• Heat the oven to 300, and line a baking sheet with parchment.
• In a large bowl, mix together the oats, seeds, coconut, and pecans.
• Add the maple syrup, olive oil, brown sugar, and 1 tsp salt, and mix gently until you see a pretty even coating on the oat mixture.
• Spread the granola on the baking sheet so it forms an even layer. Bake for 45 minutes, giving everything a little stir every 15 minutes. This prevents sticking and promotes even cooking.
• When done, everything should be a nice toasty brown color. Remove from the oven and sprinkle a pinch more salt over top if you like. Let cool, then enjoy by the handful, or sprinkled over yogurt/oatmeal/etc.

Recipe Notes

• Adapted ever so slightly from “Nekisia Davis’ Olive Oil & Maple Granola” from Food52, SaltFatAcidHeat, and other sources.