Here’s our take on Nekisia Davis’ delicious Olive Oil and Sea Salt Granola. Roast it longer for a darker crispier taste, up to 45 – 50 minutes as in her recipe. Visit Food52’s article for inspiration on the many ways to customize this recipe.
44 – 46 ounces / 1200 g old-fashioned rolled oats (large flake oats)
3 ounces / 170 g whole unblanched almonds, or more, as desired
1/2 cup maple syrup
Scant 1/2 cup olive oil
I tablespoon / 14 g molasses
2 ounces / 57 g white sugar
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/8 teaspoon garam masala, five spice powder or any sweet spice blend
1/8 teaspoon mahlab
Sel gris or Maldon sea salt (optional)
Preheat the oven to 300°F. Line a rimmed baking sheet with two overlapping reusable baking sheets or parchment paper.
In a large bowl, add the oats and almonds. Make a well in the center. Mix the sugar, cinnamon, garam masala, mahlab and salt in a small bowl. Mix the maple syrup, olive oil, and molasses in a measuring cup. Add the sugar mixture to the wet mixture. Stir and add to the dry ingredients. Spread on the baking sheet.
Place in the oven for 11 minutes. Remove and stir with a spatula. Turn the pan around and return to the oven for 11 minutes. Remove and use a bench scraper to mound up the granola. It will be soft and moist when removed and will dry as it cools.
Once completely cooled, (optional) season with more salt to taste and place in a large plastic bag or container.
Adapted from Nekisia’s Olive Oil and Sea Salt Granola