Olive Oil & Maple Granola From Nekisia Davis

Ingredients

• 700 ml Oats, old-fashioned rolled
• 300 ml Pecan, raw; leave whole or coarsely chop
• 240 ml Pumpkin seed, hulled raw
• 240 ml Sunflower seed, hulled raw
• 240 ml Coconut, unsweetened chips
• 175 ml Maple syrup, pure
• 120 ml Olive oil, extra-virgin
• 120 ml Brown sugar, light, packed
• 5 ml Salt, kosher, for mixing into the granola
• more to taste Salt, kosher, for seasoning after baking

Method

1. 01

   Heat the oven

   Preheat the oven to 150°C. Give it time to come fully up to temperature so the granola begins to toast evenly as soon as it goes in.

2. 02

   Mix and bake the granola

   In a large bowl, stir the oats, pecans, pumpkin seeds, sunflower seeds, coconut, maple syrup, olive oil, brown sugar, and the mixing salt until every piece is evenly coated. Spread the mixture in an even layer on a rimmed baking sheet. Bake in the hot oven, stirring thoroughly every 10–15 min, for about 45 min total, until evenly toasted and fragrant; watch the edges so they do not darken too quickly.

3. 03

   Finish and cool the granola

   Remove the toasted granola from the oven and season it with the finishing salt to taste, adding just enough to sharpen the maple and olive-oil flavor. Let it cool completely before serving or transferring it to an airtight container; it will crisp as it cools.

Note

The granola can be made up to 1 month ahead; cool it completely before sealing in an airtight container and storing at room temperature.