DIY: Homemade Granola

I am still getting rave reviews for the homemade granola that I made last month as holiday gifts. I sampled this recipe at a friend’s house and was amazed at the taste. I knew I had to have this recipe and was happy I left with a copy. The recipe is from a granola maker named Nekisia Davis and her recipe has been adapted and published on various websites under olive oil and maple granola.
The hardest part of making this recipe is purchasing all the ingredients. Fortunately, I was able to get everything at Berkeley Bowl. Here is your shopping list:

  • 3 cups rolled oats
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 cup unsweetened coconut chips
  • 1 ¼ cup raw pecans, whole
  • ¼ cup light brown sugar
  • 1 tsp. salt
  • ¾ cup maple syrup
  • ½ cup olive oil
  • In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt.
    Add the olive oil and maple syrup and stir until well combined.
    Spread the mixture evenly on a baking sheet lined with parchment paper.
    Bake at 300°F., stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven. Cool completely on a wire rack.
    Store in an airtight container.
    The secret to this recipe is the hint of saltiness. It tastes great on its own. I added my olive oil and maple granola to a cup of yogurt and berries and it made the best tasting parfait ever! Enjoy!