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1.25.2012

I am here to tell you

First things first: thank you for the well wishes! That cold was a real heavyweight champion, the type that takes you down so hard that, for five or six days, your eyelids never make it above half-mast. I’m so glad that’s behind me. Though I did sneeze twice as I was typing that last sentence.

A couple of years ago, not long after we opened Delancey, back in the days when I was still cooking there every night and trying to write on the side and living on pizza and cookie dough and adrenaline and contemplating a third career as a mass murderer, my friend Brian came to Seattle. I guess I should specify that we weren’t really friends yet; I had been reading his blog for a while, but we had only met once, the previous spring, when I did a book reading in New York. Anyway, he came to Seattle as part of a vacation, and we met up one morning at the bakery next door to Delancey. We had some pastries and coffee, and then, before he left and I went to work, he reached into his bag and handed me a present from New York, a package of Early Bird Foods granola.




I was intrigued. I eat a lot of granola (except when I’m eating only pizza and cookie dough; see above), but I almost always make it myself. The store-bought kinds tend to be anemically pale and as sugary as dessert, and they cost a small fortune. I’ve written about three different granola recipes on this site - two more than any normal person needs, I acknowledge - and at any given time (except you-know-when; see above), one of them is sitting in a jar on my kitchen counter. But this Early Bird stuff was a gift, and I knew that the giver had good taste, so I tore open the bag, and here I am, two-plus years later, still thinking about it.

(Also, thinking about this film I bought for my Polaroid, and how I will not be buying it again.)




Still, I am not a regular granola buyer. I can't justify the expense, not when I eat it almost every day. But I make an exception for the excellent Marge granola, made by my friend Megan, and whenever Brandon and I go to New Jersey to see his parents, I pick up a bag of Early Bird for us to eat with yogurt in the mornings. (I am not hardcore enough to travel with my own granola. Yet.) So the other day, when I saw a recipe for Early Bird's Farmhand's Choice granola pop up in the brilliant “Genius Recipes” column at Food52, I made a grocery list immediately. And now, a few days later, with a jar of it sitting on the counter, I am here to tell you that a person can never have too many granola recipes. Or, I don't know, maybe you can, but hey, four is a totally reasonable number.




I see that you're not convinced. I can explain. What sets this granola apart, I think, is its texture. It's so light and crisp that it actually shatters between your teeth. This is not the kind of drudgery that makes your jaw ache halfway through the bowl. It's mostly composed of the usuals - oats, nuts, and seeds - but what makes it special is that they're bound together by a dark slurry of maple syrup, brown sugar, and olive oil, and that slurry that caramelizes in the oven to form a thin, crunchy lacquer over each nub and bit. When it bakes, it smells so tantalizing that I felt like clawing the oven door off its hinges. Nekisia Davis, the woman behind Early Bird Foods and its granola, is not shy with the olive oil, and I now see why. Not only does it help produce that terrific, crackly texture, but it also gives the granola a low, rumbling, savory quality that plays up the nuts and seeds and helps keep the sweetness in check. Oh, and she also adds unsweetened coconut chips, those big, flat shards that you might have seen in the bulk bins at your grocery store. They wind up deeply toasted, crackly as a potato chip. And the salt! I know it seems to be a theme around here lately, but this recipe really nails the sweet-savory thing. When Brandon sat down with his first bowl, I asked him if it was good enough to tell you about, and he yelled, YEAH! There you go.


Olive Oil and Maple Granola
Adapted from Nekisia Davis, Early Bird Foods, and Food 52

Nuts and seeds can add up, but I buy mine at Trader Joe's or in the bulk section of my local grocery store, and that helps keep the cost down. I also was able to find coconut chips in bulk. (And if you're wondering exactly what coconut chips are, here's a picture.)

The next time I make this, I might cut back a little on the brown sugar, but I recommend trying it as written first.

300 grams (3 cups) rolled oats
125 grams (1 cup) raw hulled pumpkin seeds
130 grams (1 cup) raw hulled sunflower seeds
50 grams (1 cup) unsweetened coconut chips
135 grams (1 ¼ cup) raw pecans, whole or chopped
85 grams (packed ½ cup) light brown sugar
1 tsp. kosher salt
175 ml (¾ cup) maple syrup, preferably Grade B
120 ml (½ cup) olive oil
Dried cherries, optional

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. If you'd like, stir in some dried cherries. Store in an airtight container.

Note: Will keep at room temperature for up to a month.

Yield: about 7 cups

133 Comments:

Blogger Thinking of the days said...

And I'm here to tell you I can't thank you enough for this recipe! I've been looking for something like this for ages!

Great Britain doesn't really do granola...and it's so expensive when you find some.
Day off today , so after the dentist(YUCK) I'm off to buy the ingredients.

I have no idea what grade b maple syrup is but I'll have a go at getting some!

12:16 AM, January 26, 2012  
Anonymous Maureen said...

This granola sounds fantastic. Maybe not as good as pizza and cookie dough but still, very very good.

I think I'll have to make a shopping list right now. I saw all this stuff at the health food store yesterday. I should have known you were going to post this and shopped early. :)

12:51 AM, January 26, 2012  
Blogger lexi said...

Never too many granola recipes! Not yet anyway. I've always bought grapeseed oil for making granola, thinking that olive oil would be too heavy. This is stupid, because I love olive oil on everything else. I'm going to make this asap. Thanks!

12:58 AM, January 26, 2012  
Anonymous Utah Blaine said...

Reminds me of Marge Bakery's granola, with the generous olive oil and coconut chip usage! (I might be biased.)

1:13 AM, January 26, 2012  
Blogger Gemma said...

you're better! hooray! I'm still sneezing over here and starting to suspect that I will be blowing my nose until Spring...

anyway, granola. I bookmarked this recipe too and you've convinced me to make it this weekend after I've been paid and can afford all the maple syrup, seeds and nuts - why we don't go in for bulk goods here I'll never know, maybe I should open a shop...

2:12 AM, January 26, 2012  
Blogger hannahalehandra said...

Yum, Molly! This sounds like a delight. I love granola. Glad you are better now, by the way.

2:54 AM, January 26, 2012  
Blogger Stephanie said...

I love to get new granola recipes and ideas. Glad you are feeling better Molly. I'm sure the granola helped matters. As always, beautiful writing. Your writing keeps me coming back again and again. I agree with you on buying granola-dissapointing and expensive. Besides, who doesn't want to pull granola right from their oven on a cold winter day?

3:29 AM, January 26, 2012  
Blogger Spiral Style said...

I've been making this granola for a few years now. I totally agree with you on how good it is. Almost life changing. I will admit to traveling with some in my suitcase.

4:07 AM, January 26, 2012  
Anonymous A Plum By Any Other Name said...

I hear you. I tend to feel a bit, shall we say "crunchy," waxing too poetically about granola. I've been using an adapted recipe from Ina Garten that has similar qualities ... the crispy coconut, the crisp oats...

I'm definitely going to give this one a try. Glad to hear you are finally feeling better!

4:20 AM, January 26, 2012  
Anonymous olga said...

Molly, I'm glad you're feeling better. I had a very similar cold this year - it totally took me out. Early Bird Granolas has been my favorite for YEARS! I've been making her granola for a year now - I got the recipe off Melissa Clark, who got it from the lady herself I guess. Quick question, for the Polaroid film - what did you get? I'm assuming you didn't like how the pictures came out? I think they are lovely still.

4:21 AM, January 26, 2012  
Blogger Katya said...

Yes. I've been making a version of this, based on Melissa Clarks's recipe in the NYTimes, for a year or two. It's our special treat granola, when I'm feeling celebratory, or when I've recently been given another precious half-gallon of maple syrup (which I would drink given half an opportunity). Glad it's found you.

4:51 AM, January 26, 2012  
Blogger Kim said...

Wow! i'm a huge fan of granola and I really like to play with it: add some dried pears, some cranberries, pecans instead of almonds... But i must confess, I'm a huge fan of Heidi Swanson's recipe (with orange zest and butter). I will have to try your recipe, anyway. I can't wait!

4:57 AM, January 26, 2012  
Anonymous Megan said...

This granola was in my oven almost as soon as it appeared on Food52 and it's completely lovely! I substituted barley flakes for some of the oats and used almonds instead of pecans, but I think the slurry (I love the way you described that) is the important thing here. And the salt. The salt makes it really special.

5:30 AM, January 26, 2012  
Anonymous ileana said...

I love granola. So much that I can't buy it because I eat it all in a day or two. And you're right, it isn't cheap. This recipe looks good. though. I've only made granola once before, and it was easy, but not as crispy as I wanted. Looking forward to giving this one a spin!

5:55 AM, January 26, 2012  
Anonymous Kathy said...

Thank you so much for this recipe! I was just diagnosed with celiac disease and am not enjoying my foodie blogs so much right now...BUT I can easily locate GF items to make this granola, and I am craving some granola with flavor and the right texture! Also, I live in New England and am a maple syrup addict, so this is perfect...

6:12 AM, January 26, 2012  
Blogger Michelle Stiles said...

I love to have granola as an afternoon snack. I have ONE recipe that I use religiously, this is convincing enough to branch out and add another to the repertoire.

6:12 AM, January 26, 2012  
Blogger Katie said...

love early bird granola! in fact, I am eating some with yogurt right now. might have to try to make...

6:31 AM, January 26, 2012  
Anonymous charlotte au chocolat said...

We love this granola as well! In fact, I've taken to making a new batch whenever our jar runs low. I do a version with almonds and dates (that you can see here: http://charlotteauchocolat.com/2011/12/20/olive-oil-granola-with-almonds-and-dates/). Happy to hear you're feeling better :)

7:14 AM, January 26, 2012  
Anonymous Roberta said...

That's funny. I visited your blog a few weeks back looking for a granola recipe and didn't find exactly what I was craving but I think this new one, this is what I am craving. You're right. You can never have too many granola recipes. Thank you.

7:14 AM, January 26, 2012  
Anonymous Elissa at PoorMansFeast.com said...

Yum. I've never been a granola fan because it --- at least most store-bought versions --- have the consistency and flavor of overly sweetened gravel. And while I've never discovered Early Bird granola, I HAVE discovered Bola Granola, which is actually not sweet, and maybe even a little bit salty. That said, buying it generally costs as much as a mortgage payment. So, I'll have to try this one.

Glad you're feeling better!

7:35 AM, January 26, 2012  
Anonymous Shelby @ Lady Gouda said...

I fully agree that one cannot have too many granola recipes. Especially when it is something you make for yourself constantly- sometimes you just need to mix things up. I usually do so by changing up the "fruit" part of my wet ingredients, from apple sauce to pumpkin, and so forth. This sounds amazing- I have long wanted to try using olive oil in my granola,and will try this out this weekend. Seems like it would be amazing with some dried cherries.

7:40 AM, January 26, 2012  
Blogger Denise said...

This is a little like Alton Brown's granola recipe, but his has nuts (cashews!) with shredded coconut. I'll bet those seeds and big ole coconut chips make for some mighty fine granola. I love granola, too, but seem to forget about it. I'm looking forward to trying this one out!

7:53 AM, January 26, 2012  
Blogger Grace said...

Ha. I have now have seven recipes for granola. Can't have too many! This one sounds amazing...can't wait to try it out!

8:01 AM, January 26, 2012  
Blogger Heather said...

Mmm, your description of the texture is capturing my attention. Although the word "slurry" kind of grosses me out.

Four granola recipes is perfectly reasonable. I only use one non-recipe, where I mix things that sound good, add what else sounds good, mix and bake for my personalized granola for that given week. :-)

Maybe I can add one real recipe to my mix.

8:11 AM, January 26, 2012  
Anonymous emmycooks said...

I have had been loving Food 52's 'genius recipes' and I am really liking that site. And I have seen so many reviews of this granola, all glowing! Your description of the texture, though, has finally put me over the edge--I'm making it this weekend. Thank you!

8:21 AM, January 26, 2012  
Anonymous lizykat said...

thank you for this recipe. I love granola recipes and I think four is a most reasonable number... I happen to have these ingredients just waiting for me to assemble. YUMM...

8:39 AM, January 26, 2012  
Blogger alphawoman said...

I'm off to the Fresh Market!

8:44 AM, January 26, 2012  
Blogger Kathleen said...

I've been making this ever since I saw the recipe in the New York Times a few years ago. To this day, it's pretty much the only granola I ever eat - and it's really hard to keep a fork out of it when it's still hot from the oven.

8:45 AM, January 26, 2012  
Blogger The Coppertop Doll said...

Oh my goodness. I just made your "daily granola" last week (loved it, by the way), and I am so excited to try this one. I love the olive oil idea, and had been thinking about maple syrup. And I have to admit that I actually covered my mouth and squealed when I read the sentence about the "dark slurry." So descriptive.

8:58 AM, January 26, 2012  
Anonymous Robin (Hippo Flambe) said...

My 6 year old son would thank you personally for causing me to make granola. He loves homemade granola and will happily eat it constantly until it is gone. Sadly for him until now I have been uninspired by it in the last month. But a new recipe to play with will change that!

9:06 AM, January 26, 2012  
Blogger Margaret said...

Saw this come out and bookmarked immediately. In my case, I have many granola recipes to TRY, but have not yet even done ONE... one of those bugaboos, like, you know, do I really need the coconut? But I'll get there someday. Soon. And celebrate!

9:16 AM, January 26, 2012  
Anonymous Nancy said...

yes! when i first tried early bird i was blown away; i'm certifiably addicted now. the perfect crispiness and sweet-salt balance. luckily i work a block from grand central, so i get mine at the Murray's cheese outpost there. now i just might try my hand at making a batch at home.

9:23 AM, January 26, 2012  
Blogger lauraborealis said...

ha, Martha Stewart must have stolen this recipe, or vice versa. I've been making this recipe for years now...http://www.marthastewart.com/351303/maple-granola

and Molly, you are right. It is DELICIOUS!!!

9:29 AM, January 26, 2012  
Blogger lauraborealis said...

ok, ok, she BORROWED it ;) http://www.marthastewart.com/256537/farmhands-choice-granola

9:31 AM, January 26, 2012  
Anonymous JudyB said...

Sounds wonderful and easy. So many recipes are by weight now, I asked for and received a food scale for Christmas...love it. Will put it to use for this recipe!

9:38 AM, January 26, 2012  
Anonymous Eggton said...

This looks wonderful. I, too, started making granola. I put dried cherries in mine, and use a mix of honey and maple syrup as the sweetener. I haven't used oil in mine, but if I did, olive would be the way to go!

The recipe, should you wish to check it out, is here:

http://eggton.com/2011/11/19/black-cherry-granola/

So glad you posted this. Granola is such a lovely way to start the morning. Cheers!

9:42 AM, January 26, 2012  
Anonymous Ckipps said...

The granola sounds yummy (altho I'll leave out the coconut). Anything with a "slurry" including maple syrup and brown sugar is bound to be good. But since my son's 11th birthday is this weekend, first I'll be making "Molly's chocolate cake" from your book, which is our family fav. Cloudy and cool here in Virginia, with the early daffodils and hellebores already blooming.

9:43 AM, January 26, 2012  
Anonymous Emily M. said...

stopped at the store this morning and picked up the ingredients i did not have on hand. when reading this post at 5:45am, after a night spent listening to the rain pouring down, still blurry eyed from sleep, i knew that it would be a perfect thing for this (still) rainy day. it's in the oven now, and does indeed smell wonderful.

10:09 AM, January 26, 2012  
Anonymous Lys said...

I've been missing the mornings of having a proper breakfast. Coffee and coffee cake while running out the door doesn't really cut it. Sitting down with a bowl of granola does sound so lovely that I can't wait to make it...immediately!

10:10 AM, January 26, 2012  
Anonymous LDiggitty said...

This sounds amazing... I'm going to try it at home next week! I'm not a huge granola fan, but that's probably because I've only experienced the sub-par store-bought stuff!

10:32 AM, January 26, 2012  
Anonymous Sharyn DImmick said...

I just made some granola, using walnut oil and maple syrup (and no sugar) in much smaller quantities than this. It is good, but it doesn't hang together, kind of loose and flaky if you know what I mean. This post has got me thinking that next time I make it I'll use blood orange olive oil (a lucky find at Grocery Outlet) and perhaps add a little brown sugar. Or make it with pistachio oil (a Christmas gift) and salted pistachios.

10:46 AM, January 26, 2012  
Blogger Dulcie said...

Woo! I made two of your granola recipes already; I sure don't think more are out of hand!f

11:26 AM, January 26, 2012  
Anonymous Sarah said...

I think this is the granola of my dreams. So many others interest me for a bite or too, and then I am bored. Maple syrup + olive oil is finding its way into a lot of my meals lately. Which is excellent!

1:02 PM, January 26, 2012  
Blogger Kathleen said...

We have been eating your daily granola almost daily here for two weeks and I'm really excited to try this one next! This will make our third regular granola recipe if it makes the list. With your judgment, I'm pretty sure it will.

1:49 PM, January 26, 2012  
Blogger Brianna Soloski said...

I'm not a huge granola fan - it's a little too gritty for me, but this does sound delicious.

1:50 PM, January 26, 2012  
Anonymous JackieD said...

I think it's hilarious that you concede that you don't travel with your own granola YET.

That reminded me of the time my hippie aunt and uncle came to visit us when we still lived in Florida. They literally brought the granola and ALL possible mix-ins in blue ball jars and lined them all up on our kitchen counter. Every day they stayed with us they opened jars and concocted what seemed like potions. I can't imagine trying to pack 20 jars for a flight these days.

2:29 PM, January 26, 2012  
Blogger Rachel said...

YUM! Just made this, substituting almonds and some walnuts for the pecans and this is seriously one of the tastiest treats I've ever put in my mouth. Thank you!

I agree on cutting back the brown sugar next time. I added some dried cranberries after it came out of the oven and bam, perfect.

3:43 PM, January 26, 2012  
Blogger John D said...

@Thinking of the days: Maple syrup's graded on colour, with the darker stuff having a more intense flavour. So U.S. Grade B maple syrup is pretty dark stuff. It's the kind that's better for use in baking, as opposed to just putting on pancakes.

I'm assuming that maple syrup purchased in the U.K. is labelled with the standards of the country of origin, which means it's more likely to be Canadian than American. If the syrup on your shelves is from Canada you can try to find #1 Medium (B) or #2 Amber (C). (I doubt we export much #3 Dark (D), because not much gets made and demand may not be that high).

3:52 PM, January 26, 2012  
Anonymous Anonymous said...

Eerie timing. I just made homemade granola for the first time, using the chocolate granola recipe from Delicious Days (http://www.deliciousdays.com/archives/2011/03/21/chocolate-crunch-granola-for-the-non-breakfaster/)

I took advice from Travellers Lunchbox Melissa and added some "oat flour" and quick cooking oats to up the crunch factor and it was a huge success. It was grear for breakfast but also as an afternoon snack. I am now obsessed with granola recipes and literally just returned from the store with a range of granola-friendly ingredients. Only thing I don't have is coconut chips, so I will probably make do with flaked coconut. Can't wait!

BTW, incorporating dried cherries into the chocolate granola is awfully good: black forest granola!

4:05 PM, January 26, 2012  
Blogger sonrie said...

I make all my own granola too - it's breakfast each morning - and I like to experiment with different flavors and ingredients.

4:54 PM, January 26, 2012  
Anonymous Launi said...

So-so glad you and your man are well enough to be thinking about granola. The recipe looks lovely--thanks for sharing.
Sincerely, happy you are back again. :}

6:40 PM, January 26, 2012  
Blogger Amanda said...

Anything that has maple syrup AND brown sugar is bound to be delicious! I'll leave plenty of coconut chips at the grocery store for everyone else though. ;)

6:46 PM, January 26, 2012  
Anonymous Venessa said...

OH man I love granola and I totally am hardcore enough to travel with my own, although it's usually only for camping and stuff. I am going to make this. Probably tomorrow. Thank you!

8:27 PM, January 26, 2012  
Anonymous Page said...

I am SO making this. I'll have to make 2 batches, one for me and one sans coconut for my coconut hater of a husband. MMMMMMMM. Thank you!

And I am glad you are feeling better, too.

8:46 PM, January 26, 2012  
Blogger Sprout said...

Amanda Hesser's tweet about this has had me thinking about it since! Now with your solid endorsement, I'm certainly going to have to try.

10:47 PM, January 26, 2012  
Anonymous thetravelingheart said...

What a timely post! I learned recently I could make yogurt and then I thought I need to make granola. Definitely want to try this - thanks!^^

5:14 AM, January 27, 2012  
Anonymous Cookie and Kate said...

To tell you the truth, I have yet to try one of the granola recipes I've come across, but if you say this is the best... I believe you.

7:16 AM, January 27, 2012  
Anonymous Tracy said...

I read about this granola earlier this week. I dream of it over yogurt sweetened with maple syrup and fresh blueberries...

8:20 AM, January 27, 2012  
Anonymous Annie said...

A variation on Ina Garten's granola recipe has been my daily granola for years, with less oil, and the addition of figs and crystallized ginger, and yes I travel with it too. But your recipe turned my head, and I made a batch last night around midnight when I should have been sleeping. I am a total convert to the olive oil/maple syrup granola camp now! I used dark brown sugar instead of light, and added sliced almonds instead of pecans and coconut. I love the olive oil aroma and fruity, crisp bite. Thanks for getting me out of my granola rut.

9:03 AM, January 27, 2012  
Blogger tori said...

All good days begin with granola, morello cherries and yogurt. And even more so with this in the arsenal. Thank you....

9:06 AM, January 27, 2012  
Anonymous Caffettiera said...

I am a home made granola maker. I like the versatility of the recipe and I tweak it every time. However I had decided that salt and coconut chips are definitely meaningful additions. Now you are tempting me with the olive oil. Next time I want to try a treat one (I usually cut down on the sugar) I'll definitely use this recipe.

Glad you're feeling better :)

9:21 AM, January 27, 2012  
Blogger robyn said...

I saw this granola on Food 52 yesterday (the olive oil caught me eye) but was in such a rush to look up a soup recipe that I didn't have time to click on it. The fact that you just posted about it as well means I need to try it asap. All your granola recipes are staples in our house :)

10:04 AM, January 27, 2012  
Anonymous Anonymous said...

I saw this on Food52 and considered making it - will have to try. But it is hard to stray from my all-time favorite granola, which is unusual in that the only fat is in the form of a bit of butter streusel that you mix in before adding sweetener. And it's not at all heavy with only 1/3 cup maple syrup, 2Tbsp sugar, and 2 Tbsp butter for 5 cups of grains/nuts. It also has the texture you mentioned - clumpy, yet crunchy and really tasty. If you or anyone else is interested...

http://www.foodandwine.com/recipes/almond-maple-granola

10:55 AM, January 27, 2012  
Anonymous Holly (The Apiarist) said...

Oh, granola. One of my favorite things, but if it is in the house I will eat it all day long! I really like the thought of using olive oil; I may have to make an exception for this recipe. Thanks for sharing!

11:26 AM, January 27, 2012  
Blogger Baking Midwife said...

I have my first homemade granola in the oven and I can't wait! If it tastes anything like the remnants on the spoon than it will be heavenly. I combined a few recipes to create something that I could reasonably make here in St Croix, and used Agave Necter in lieu of Maple Syrup. Thanks for the inspiration!

12:48 PM, January 27, 2012  
Blogger Chris Johnson said...

OMG - MUST TRY THIS! This recipe is so much like the granola I make - but I've never tried using olive oil in it and mine usually comes out too sweet. So excited to try it - must make grocery list RIGHT NOW!

1:43 PM, January 27, 2012  
Anonymous Anonymous said...

do you have an opinion on what brand of kosher salt to use ? i read a something once about how diamond brand is better to use than morton kosher salt .
curious which brand you used for this recipe and in general .
i am so excited to make this granola!

7:17 PM, January 27, 2012  
Anonymous Ilke said...

Good, light and crispy are what I am looking for. I have had a granola craziness for a while (only buying) but eating breakfast felt like a workout, so I quit.
When the time allows, I want to make my own.

3:50 AM, January 28, 2012  
Blogger Jen Wittlin said...

Is the film you are having a hard time with from the Impossible Project? If so, I find it really hard to use as well- there are so many instructions! But even though you are ready to give up on the film, I really love the image you posted. From the way I see it, the film is working for you!

6:34 AM, January 28, 2012  
Blogger Michelle said...

Thank you so much! This is in the oven as I write, and already it smells (and tastes! Cook's treat!) so good. It will be perfect for taking to work in the morning so I can have breakfast after I ride in.

10:26 PM, January 28, 2012  
Blogger Aubrey said...

Mm I love your granola recipes! The French Chocolate Granola is probably my all-time fav. I'm making a batch inspired by this one right now, but I didn't have maple syrup so I just used honey. I also subbed almonds for pecans because that's what I had. Also, on a whim (and maybe because I live in China), I added some ground ginger and a touch of sesame oil to the olive oil mixture. I just tasted some warm, and it was really tasty! Thanks for the inspiration. I love how adaptable granola is, but I like to have a general recipe for wet to dry proportions.

3:03 AM, January 29, 2012  
Anonymous Melanie said...

This looks amazing - I haven't had granola for 5 years since I left Oz. Thank you!

3:13 AM, January 29, 2012  
Anonymous kitchen afternoon said...

In Seattle have foudn some great things at Grocery Outlook - lots of organic grains, less than Trader Joes.
My breakfast was apple ginger pie, I will save the wheat germ for midweek, or lent.

9:33 AM, January 29, 2012  
Blogger Culinary Collage said...

Your granola sounds wonderful!

12:56 PM, January 29, 2012  
Blogger American Flaneur said...

Thank you for posting the recipe with both weights and volumes. I'm becoming a firmer fan of the former!

3:01 PM, January 29, 2012  
Blogger Alice Q. Foodie said...

I make a pretty similar recipe - but it calls for honey instead of maple syrup and slivered almonds instead of pecans - and I add sesame seeds. The coconut is awesome in it! I don't think you can ever have too many granola recipes, so here it is. :)
http://aliceqfoodie.blogspot.com/2010/09/killer-granola.html

4:30 PM, January 29, 2012  
Anonymous Jessica @ Hungrygems said...

Nothing says I'm nourishing my body back to healthy status like some rockin granola! Out of our way evil winter germs and enter into our lives you sweet, fabulous crunchy clusters!

6:31 PM, January 29, 2012  
Blogger TeamCarson said...

I always have homemade granola in the cabinet. Thank you for more ideas! I recently started using coconut oil in my standard recipe. SO delicious!

6:56 PM, January 29, 2012  
Blogger Susan said...

Loved this sweet and salty granola so much when we first had it over a year ago in Brooklyn. Found the recipe and posted it on my blog back in 2010.
Sorry you didn't find it sooner there!
http://thecookiescoop.blogspot.com/2010/10/sweet-and-salty-granola.html

7:23 PM, January 29, 2012  
Anonymous MOMSICLE VIBE said...

I too am addicted to granola. My fave recipe so far is the Rebar one - you should have it, no? I usually opt for 1/2 honey 1/2 maple syrup for their sweetness measure. And yes - salt is essential. I will try this.

9:18 PM, January 29, 2012  
Blogger Christina said...

this is so good. i made a big batch yesterday with the intention of sharing, but i'm munching on it right now and strongly considering hoarding it all for myself.

left out the coconut, added 1/2 tsp of nutmeg, but could bump it to 1 tsp next time.

9:38 AM, January 30, 2012  
Blogger Sharon said...

First time commenting, long time lurker and recipe adopter. I have never made something in a timely enough manner to comment on how the recipe worked. This recipe works! This is, by far, the very best granola I have ever made. I used to make granola often but it never quite had the crunchy texture that this provides. Thanks for passing it on. I used half coconut oil with half the olive oil to get more coconut flavor and some of the other goodness of coconut oil. Delicious! I am snacking on it right now.

1:05 PM, January 30, 2012  
Blogger Unknown said...

So, I screwed up while making this but that's OK! I accidentally bought sweetened coconut instead of regular and therefore only put half the amount in. But the best part is where I left it cooling in a slab - my usual granola recipe does this to get some crumbly clumps - and it became a rather solid mass.
Well, they're the best granola bars I've ever made.

3:53 PM, January 30, 2012  
Anonymous lori @ In My Kitchen, In My Life said...

I'm intrigued by the olive oil idea -- I've always used canola in mine. Thanks for the tip!

4:49 PM, January 30, 2012  
Blogger Tina said...

"I can see that you're not convinced..." Oh no, you had me at granola. I have four of your granola recipes at home, one of which came from your Bon Appetit column, if memory serves. I will be printing this one to add to the collection!:D

2:01 PM, January 31, 2012  
Blogger Miss Kate said...

Mmmm. Thanks for another tasty granola recipe. I've been making your coconut-chocolate granola for a few years now, with the added twist of subbing in some chocolate-covered sunflower seeds for part of the chocolate chunks.

I can't wait to try this sweet-salty coconut granola! I'm all FOR any granola that includes maple syrup.

2:27 PM, January 31, 2012  
Blogger Alison Rae said...

i can't wait to try this... i used to make granola all the time, but let's face it, i needed some inspiration to try it again. i'm in.
by the way, your lovely book is on my night stand.
what kind of film did you use for your polaroid?
xo,
alison rae
http://darlingclementines.blogspot.com/

7:02 AM, February 01, 2012  
Anonymous Jesse said...

Molly,

You can still get film for poloroid cameras. There's even a store in Seattle that specializes in the film and cameras:

http://raremediumseattle.com/store/

3:44 PM, February 01, 2012  
Blogger Tim said...

OK I have not had granola in years, I may have to try this! I will however have to omit the coconut as my wife will never touch it if it is still in there. Hmmm maybe morefor me? Thanks for posting this.

10:28 AM, February 02, 2012  
Blogger margi said...

Loved this recipe, but I am with you on brown sugar, I would use less!! thanks for posting

10:54 AM, February 02, 2012  
Blogger Yasmin said...

Just made this granola AND it is something special. It's perfect.

6:05 PM, February 02, 2012  
Anonymous Kristine in Santa Barbara said...

Never been a fan of granola and I've eaten plenty. LOVE oats, nuts, seeds, dried fruits, etc. Without fat and sugar you have mueseli type cereal that's often dry and dull. With the added fat and sugar that most granola recipes use to make it tasty, you have a deconstructed (and disguised) cookie. This recipe was so tempting because of your description of the salt/savory/texture thing.

So I made it knowing full well I'd never eat this for breakfast. I don't eat cookies for breakfast. Well, sometimes before before breakfast, but not FOR breakfast. This granola is the deconstructed cookie of my dreams. Just delicious. I'm working towards re-constructing it though. The salt and olive oil and maple syrup in a cookie.....that would be amazing. Then we could all stop pretending that granola recipes with a 1 1/4 cups of sweetener and 1/2 cup added fat (plus fatty nuts and seeds and coconut) make a nutritious breakfast. :) Thanks for sharing this, it was truly inspiring.

6:44 PM, February 03, 2012  
Anonymous Anonymous said...

Thank you for this post! I make homemade granola often, but this recipe takes granola to a completely new place. I'm eating it right now, and it's fantastic!

10:58 AM, February 04, 2012  
Blogger Stephanie said...

You have sold me! I have been wanting a granola recipe. ( How did I miss those first 3?) I am adding the ingredients to my grocery list NOW!

2:23 PM, February 04, 2012  
Blogger lisamarie said...

I make granola pretty much weekly, usually just throwing everything into a bowl somewhat haphazardly. It usually turns out pretty nicely, so I'm not big on granola recipes, but for some reason I decided to try this one and I am sooo glad that I did! Thank you for sharing what turned out to be the best granola I've ever made.

11:10 AM, February 05, 2012  
Blogger Sarah said...

the earlybird granola is bananas, i've spent 100s of bucks on it.
wishing we lived in the same city tonight.
xo

7:43 PM, February 05, 2012  
Blogger abbliss said...

This is almost the same as a recipe in the NY Times Magazine. We call it "Crack-nola" among our friends. It is amazingly, addictively good.
http://www.nytimes.com/2009/07/15/dining/151arex.html

9:38 PM, February 05, 2012  
Anonymous fruit.root.leaf. said...

100% agreed! Homemade granola has been a staple since I first learned you could make granola - one of many revelations from a fine summer job in a guest ranch kitchen.

The very flexible combo of maple syrup, oil, honey and molasses (in any desired ratios) it the key.

Here's my take on it: http://fruitrootleaf.blogspot.com/2011/04/fait-maison-granola.html

2:16 PM, February 11, 2012  
Anonymous EA said...

This was my first granola, and it was lovely. Crispier than muesli, which makes it a perfect intermediate between that and "cookie" granola. I used what I could get reasonably in the Whole Foods bulk bins: walnuts instead of pecans, dried cranberries, and shredded coconut-- but otherwise followed the recipe. Oh, and I did cute back on the brown sugar. Thank you!

9:35 PM, February 12, 2012  
Blogger Paula said...

A third career as a mass murderer... I laugh every time I remember your post. I own a cafe (in buenos aires)and have another job in decoration and am starting my own blog... so mass murdering was a part of my thoughts for more than a year! Love your writing

6:21 AM, February 13, 2012  
Anonymous amy@currylime said...

Granola is wonderful. Please post all the good recipes you want. No one is counting!!

12:43 PM, February 15, 2012  
Blogger Cathy said...

Yes... This is the best granola I have had. Does this mean I will be buying the huge bottle of olive oil at Costco now? Maybe... I am sure it will now be a staple in our home.

9:25 AM, February 17, 2012  
Blogger Jacob Walnut said...

This is a really great blog! I don't know why it has taken me so very long to find it.

Oh yeah, granola is love too!

4:41 PM, February 17, 2012  
Anonymous Anonymous said...

Came here to find one of your other granola recipes that I used to make all the time, but decided to try this one instead. It's yummy and easier than the other recipe, but I won't likely make it again because of the cost factor. The cheapest Grade B maple syrup I could find at the store was almost $10 for the bottle, and it wasn't even enough to make two full batches (I had to skimp on the maple syrup for the second batch). At close to $5/per batch for the maple syrup alone, this granola is a little too expensive for our current financial state, unfortunately.

4:45 PM, February 19, 2012  
Blogger Joan said...

This is the granola I've been waiting for all my life. I've flirted with recipes before but never liked the clumpy texture and over-the-top sweet factor. This has the savory/sweet thing going for it plus a crispness I never associate with granola.
Been eating it dry by the spoonfuls. for a week and today finally tried it with milk. Whoa! A whole new dish.
I recently discovered salsa semilla with seeds and crushed nuts and chiles. This reminds me of that concept for the breakfast world.
I tweaked the recipe just slightly by reducing the syrup measure. Then, I combined the syrup, sugar, oil and salt in the slurry so it was easy to disperse through all the bulk.
My next experiment will be to roll soft caramels in it.
Thanks for the recipe and for drawing my attention to Food 52 again.

10:46 AM, February 20, 2012  
Blogger Zack said...

I've been making my own granola for a few years, and thought about using olive oil instead of veg but never dared (for no good reason). Now I have, and it is a game changer. Now, if it were just easier to get ahold of maple syrup in China (without making breakfast the most expensive meal of the day).

4:53 AM, February 21, 2012  
Anonymous thehaleyway.com said...

sounds absolutely delightful. granola and olive oil? a winning combination!

6:36 PM, February 22, 2012  
Anonymous Danielle Love said...

strange how your taste bud change over the years, I used to hate things like porridge, now I love it with a great big spoon of jam, mmm. So back to Granola, as the first comment mentions, I haven't seen granola much here in the UK but I 'm going to give this a try this weekend. Always looking for different breakfasts to try.

Thanks for the recipe.

xx

12:14 AM, February 25, 2012  
Anonymous Anonymous said...

I also wanted to try this without so much brown sugar but couldn't decide on how much. I tried it without ANY and now that is how I make it. It is still nice and sweet.

1:00 PM, February 27, 2012  
Anonymous Julie said...

A great recipe for a snowy weekend. Thanks!

4:21 AM, March 02, 2012  
Blogger Yo. said...

I love granola! You can also taste my recipe here, it's quite nice! http://aboutfoood.blogspot.com/2010/12/my-home-made-granola-mon-granola-maison.html

8:12 AM, March 06, 2012  
Anonymous Lillian said...

First of all congratulations congratulations on your soon-to-be baby! And second, olive oil + maple syrup sound incredible.

Third, I've been reading your lovely blog since I started graduate school, and have, all along, thought, "I wish I could do that." So now, I am! Or at least, I'm trying. Because you've inspired this foray of mine into the world of writing-for-people-who-aren't-professors (even if those people number fewer than 10 and are likely all related to me), I thought I'd let you know. In any case, thank you so much for the inspiration.

9:51 PM, March 06, 2012  
Blogger Gretchen said...

I made this granola over the weekend and can't stop eating it! As I was making it, I thought a teaspoon of salt seemed like a lot, but then discovered that it has that amazing, addictive, sweet/salty thing going on. I added some chopped crystalized ginger, which adds a nice little bite.

And congrats on the baby! I imagine giving birth to a restaurant, you have a vague idea of what you're in for. But really, nothing can prepare you for what its like to take care of a tiny helpless human. Its going to be a wild ride! Good luck!

7:14 AM, March 12, 2012  
Anonymous Laura said...

What a gorgeous blog and stunning photos! Made home made granola too and it was so similar to yours as well... just deeeelishous. Stunning blog.

x

8:40 AM, March 16, 2012  
Anonymous sarah said...

Do you, Molly (or does anyone) know the nutrition information about this recipe? I normally don't ask or particularly care about such things, but since I've been eating this granola for breakfast for two months now, I figure it might be good to have some idea of its nutritional contents.

And of course, I've been eating it because it's delicious, perfect, wonderful. "Oatmeal cookie" granola doesn't feel quite right for breakfast, but this, somehow, does. The only thing I had a little trouble with was that normally, when a recipe calls for parchment paper, aluminum foil is totally fine. In this case, the granola stuck like mad to the foil, but it was fine on the parchment.

8:42 AM, March 29, 2012  
Anonymous Tales from the Tiny Kitchen said...

Wow. A friend made me a large jar of this for my birthday last month. The granola is sensational. I ended up eating most of it with my hands out of the jar. It lasted about 2 days in my house, and now I keep thinking about its salty/sweet crispy goodness. Mmmmm.

11:48 AM, March 31, 2012  
Blogger carrie-k said...

Love this granola. I've made it a few times now, and even with half the sugar and olive oil, it's wonderful.

12:25 PM, April 08, 2012  
Anonymous Annie said...

Sounds good but I would probably double the amount of oats. This would be way too sugary/fatty IMO. Of course, that is why it probably tastes fantastic! Too bad I just used up all my oats making...granola.

10:36 AM, April 26, 2012  
Blogger claire said...

molly, i had nathan make this on the weekend and now i can't stop spooning it directly into my mouth. x

1:42 PM, May 07, 2012  
Blogger Daphne said...

I made this with a handful of cacao nibs. OMG. Delicious.

1:57 PM, June 13, 2012  
Anonymous Anonymous said...

For Sarah who asked about the nutritional info, the company that makes the original has their info online: http://www.earlybirdfoods.com/2011/11/farmhands-choice/

It seems reasonable when you consider how filling a little bit can be.

8:53 AM, June 15, 2012  
Blogger kate said...

I have been making this for months. I have been trying lots of variations. Todays: orange blossom honey instead of maple syrup. No brown sugar. Vanilla and grand marnier added in. Dried apricots. MMMmm.

5:34 PM, July 08, 2012  
Anonymous Aime.See said...

Tip:
I find that mixing in the maple syrup first and then adding the olive oil dissolves the brown sugar better.
This is from a gal who had brown sugar dust in her last batch...

3:32 PM, July 17, 2012  
Anonymous Anonymous said...

This is now the only granola I make! It's the best! I've made it many times, and just wanted to give a little warning: I usually use raw pepitas from Trader Joes instead of the pumpkin seeds, but I ran out and tried subbing roasted, salted pumpkin seeds from the snack aisle in my neighborhood grocery store. I figured I could reduce the salt in the recipe and it would be fine. But they ruined the batch and I have had to go through and pick each one out before serving. Both texture and taste are bad. Don't make the same mistake I made -- only use unsalted, unroasted seeds and nuts!

7:50 AM, July 19, 2012  
Anonymous Robin said...

This is THE STUFF. I have tried quite a few granola recipes in my time and never found one worth repeating, but I have a feeling I'll be making this one every week. B/c husband is allergic to tree nuts and I don't like making everything taste like peanuts, I skipped the nuts and added some crushed hemp seed and whole alfalfa seeds. Soooo yummy, and I am amazed that it doesn't taste like my fairly strong flavored olive oil?! Thank you for the recipe.

5:26 PM, August 23, 2012  
Blogger Laurel Bailey said...

I have been making and tweaking granola for years and had a house recipe down pat. Then I stumbled upon your blog post and thought I'd give it a try because I had not yet tried olive oil or coarse salt in my granola and I have to say, there is no need for another recipe EVER. I haven't been able to locate the coconut chips so I just use medium, unsweetened, desiccated coconut, switch up the dried fruit and leave out the brown sugar altogether. Fabulous! My husband and I agree that it is the best granola we've had to date. Thank you so much!

3:16 PM, September 09, 2012  
Blogger Marie Killian said...

Wonderful recipe, thank you. Nothing like good, real granola in the morning with almond milk!
Also nothing like good, real olive oil! http://www.carothersoliveoil.com/store/

6:43 AM, November 26, 2012  
Anonymous Lydia said...

My husband and I just got a jar of this granola as a gift, and it was fantastic! Definitely plan to make some more on our own.

6:16 PM, December 19, 2012  
Blogger Unknown said...

I've been making a batch of this about once a week for months and love how easily and quickly it comes together. My genius innovation? (she said modestly) Once it's baked and cooled and ready to scoop into a jar, just carefully fold the parchment into a sort of funnel/cone type thing and you can pour it all in in one go. I found the process of scooping it one spatula-full at a time into a jar to be so tedious that I'd wind up leaving the whole pan sitting on the table for a week and we'd scoop directly into our bowls. Pretty slatternly, yet here I am admitting it. So if my parchment folding technique is useful to even one of you, I'll be happy.

1:48 PM, May 27, 2013  
Blogger Margarita Larrazabal said...

I'm here to tell you, more than a year after you shared this that I made this today and I am in love. You are absolutely right, it crackles in my mouth and lends a robust sweetness. I only used 1/2 cup of maple syrup though and found that to be plenty. Your words always convince me to make the recipes that you share and none of those recipes have failed me. You're the best Molly!

12:44 PM, July 11, 2013  
Anonymous Marlene said...

This may last one month but it won't! It's addictively good. The salt makes it a bit savory as well as sweet. I agree that it was a bit too sweet as written. I cut back on the maple syrup, as I didn't have much left after the first batch, and also the brown sugar, to about 1/4 cup syrup and 1/2 cup brown sugar. Yum!

11:20 AM, October 06, 2013  
Blogger kelli ann & lorie said...

Dude. Am so far gone that I am right now making (& draining) my own yogurt to go with.... My home-made granola. Bad-ass. ;-) Yours & david liebovitz's recipes're tied. Thx for sharing w your lucky readers!

5:50 PM, June 02, 2014  
Anonymous Anonymous said...

I have made a similar delicious granola for years but never with olive oil. That is a great tip. I also use a mix of rolled oats, barley and rye. All really heart healthy and add a complexity to just rolled oats. I do the same thing when I cook rolled oats for hot cereal. A batch of granola is in the oven now with olive oil. Thanks!

3:22 PM, July 11, 2014  

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