Our friend Julia who is a woman of many talents.  She spent a year at culinary school although not in that world she makes a mean granola.  I got the recipe and made it this past weekend.  It is so much better than any other granola out there.

I doubled the recipe and added in 1 cup of dried cranberries (you could add in any kind of dried fruit) and I used pecans.

-preheat over 300 deg
-combine in a big bowl: 3 c. raw oats, 1 c. raw pumpkin seed, 1 c. raw sunflower seed, 1 c. unsweetened shredded coconut, 1 c. chopped nuts (I like pecans but can be walnuts or whatever really), 3/4 c. maple syrup, 1/2 c. coconut sugar (or brown sugar), 1/2 c. EVOO, 1 tsp salt. 
-spread evenly in a thin layer on multiple baking sheets (I use two biggies)
-pull out every 10 min to turn granola with a spoon and spread around so it doesn’t get burned in places
-Bake until golden brown, about 40 min.
-Pour back into a clean bowl and dump in 1 tbsp kosher salt. 

Comments (Archived):

  1. AMT Editorial Staff

    While the above looks delicious, we have many on the team who don’t like the sometimes “chewiness” or “oiliness” of granola. What we stock — for the taste & ease — Mamma Chia’s Granola — blueberry flavor. LOVE it. Always crunchy. Good nutrition stats too. Easy to transport. Have you tried it?

  2. Banet

    This is essentially the recipe for Early Bird granola, which is also on Food52 as one of their “Genius” recipes.Having just made a quadruple batch to distribute to our kids’ various and sundry teachers, I can attest that it is indeed genius. And very forgiving. You can cut down on the sugar and/or syrup. Add chia seeds. Swap out the nuts for something else. Add other kinds of dried fruit. It just works.

    1. awaldstein

      big fan of that brand.