Homemade granola packed with dried fruit, nuts, and warm spices.
- Makes about 7 cups.Servings
- 3 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds, hulled
- 1 cup raw sunflower seeds, hulled
- 1 cup raw coconut chips
- 1 1/4 cup raw pecans, coarsely chopped
- 3/4 cup pure maple syrup, preferably grade B
- 1/2 cup extra virgin olive oil
- 1/2 cup packed light brown sugar
- 1 teaspoon coarse salt, plus more to taste
- 1/2 teaspoon cinnamon or 1/4 teaspoon nutmeg (optional)
- 1 cup dried sour cherries (optional)
1. Preheat oven to 300°F.
2. Place the first nine ingredients and the cinnamon or nutmeg, if using, in a large bowl. Mix until well-combined. Spread mixture in an even layer on a cookie sheet. Bake, stirring every 10 minutes, until granola is golden and toasty—about 45 minutes.
3. Remove granola from oven and season with more salt to taste. Add dried cherries, if you like. Let cool. Feel free to improvise after your first batch. Add different dried fruit, switch in walnuts for the pecans, add millet seed—just keep the maple syrup, olive oil, and salt. You can store the granola in an airtight container for up to a month, or divvy it up into small, airtight packages for gift giving.
Recipe printed with permission from Nekisia Davis, owner of Early Bird Granola in Brooklyn.