Here’s my take on Nekisia Davis’ delicious Olive Oil and Sea Salt Granola. The half honey and maple syrup give it a glossier look and lighter flavour. 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. Add extra almonds to serve as snacks.
32 ounces / 910 g old-fashioned rolled oats
7 oz whole unblanched almonds, or more, as desired
1/2 cup maple syrup
scant 1/2 cup olive oil
2 oz / 57 g white sugar
I glop molasses
1 tsp of kosher salt
1/2 tsp ground cinnamon, garam masala, five spice powder or any sweet spice blend
Sel gris or Maldon sea salt (optional)
Preheat the oven to 300°F. Line a rimmed baking sheet with a reusable baking sheet or parchment paper.
Mix the maple syrup, olive oil, sugar, molasses, salt and cinnamon in a measuring cup. In a large bowl, add the oats and almonds. Pour in the wet ingredients and mix well. Spread on the baking sheet.
Place in the oven, check every 10 minutes and stir with a spatula until toasted to your liking, about 24 minutes.
Remove from oven, let cool completely and (optional) season with more salt to taste.
Adapted from Nekisia’s Olive Oil and Sea Salt Granola