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. Add extra almonds to serve as snacks.
42 ounces / 1200 g old-fashioned rolled oats (large flake oats)
6 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
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.
Mix the sugar, cinnamon, garam masala and salt in a small bowl. Mix the maple syrup, olive oil, and molasses in a measuring cup. Pour the sugar mixture into the wet mixture. In a large bowl, add the oats and almonds. Make a well in the center, pour in the wet ingredients and mix well. Spread on the baking sheet.
Place in the oven, check after 11 minutes and stir with a spatula. Return to the oven for 11 minutes and remove from the oven. It will be soft and moist when removed but will dry as it cools.
Cool completely and (optional) season with more salt to taste before placing in a large plastic bag or container.
Adapted from Nekisia’s Olive Oil and Sea Salt Granola