|Image Source: Food52|
the block, that is, being the internet.
that's what i told aaron, shelley and seamus a couple of weeks ago when we were having brunch at nopa, where shelley and seamus ordered granola and pronounced it delicious.
i'd just seen this recipe for nekisia davis' farmhand's choice granola on food52 and decided to make it. i was putty in the hands of all of those pecans and coconut shards. and, i've recently fallen for pumpkin seeds. a week later, when orangette posted about it, i knew i was onto something.
unsurprisingly, i have very strong feelings about what should be used to sweeten granola, and honey is not on the list.
and, i replace canola oil with olive oil reflexively in recipes, so the fact that this one starts with olive oil was a positive.
also, as i'm sure you know by now, i'm all about salt, and this recipe certainly doesn't ask me to control my natural urges.
let me clarify something, though: i don't really like granola to begin with. never have. that's what makes the fact that i've had a bowl of granola every day since i made a batch of this stuff last week even more incredible. it's just so salty, nutty, toasty and sweet. it's so crunchy it stands up to the straus yogurt i drown it in for over half an hour. i'm eating a bowl of it at my desk as i type this.
and, the recipe is really well-tested, fitting exactly on a single cookie sheet and cooking exactly as long as it says. considering that i think most recipes are worthless, this should serve as the ultimate endorsement.
the only thing i might change next time is to reduce the sugar and maple syrup. as much as i love sweet things, this is a little too sweet for me, but i'm posting the original recipe below for you to try and judge for yourself.
Nekisia Davis' Olive Oil and Maple Granola
adapted slightly from food52
Makes about 7 cups
Makes about 7 cups
3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup unsweetened coconut chips
1 1/4 cup raw pecans, left whole or coarsely chopped (I like to leave them whole)
3/4 cup pure maple syrup (Grade B is best)
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt. I used sel gris, but kosher salt is fine, too!
Heat oven to 300°F.
Place everything 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 10-15 minutes, until granola is toasted, about 45 minutes. I was making this right before I went to be, and I got lazy at the end, so I turned my oven off and left the granola in there overnight to get really dry and crisp.
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.