I first wrote about Nekisia Davis’s perfect granola back in 2012, as the five of you who’ve been following along since then will know. I'd seen the recipe for Nekisia’s Farmhand's Choice Granola on Food52, made it, and was overwhelmed by the epic salty sweetness of all those pecans and coconut shards. That’s notable because I didn’t really like granola to begin with. Still don’t. I just like this one. Thankfully, Nekisia was kind enough to grant me permission to reprint the recipe five years later in my book, Salt, Fat, Acid, Heat—as a few more of you may know. Now, with a nod to those of you who didn’t know, and as a friendly reminder to those who do, I’m revisiting this essential recipe.
It’s hard to think of what to say about this granola that I haven’t said already. It’s pretty straightforward to make at home, and one batch of this nutty, darkly toasted, perfectly salted cereal yields enough to share with friends, or to last you a couple weeks if you want to start every day with it + fresh fruit + yogurt, like me. I'm sharing the version that appeared in my book below, but I encourage you to have a look at the other versions available across the internet and adjust things accordingly to suit you.
Of course, if the summer heat has you laughing at the mere suggestion of turning on your oven—I’m in New York this week and wow, do I hear you—Nekisia has a full range of (gluten free! vegan!) flavors available at Early Bird Foods & Co.
Makes about 8 cups
3 cups (10½ ounces) old-fashioned rolled oats
1 cup (4½ ounces) hulled pumpkin seeds
1 cup (5 ounces) hulled sunflower seeds
1 cup (2½ ounces) unsweetened coconut chips
1 1/2 cups (5¼ ounces) halved pecans
2/3 cup pure maple syrup, preferably dark and robust Grade A
1/2 cup extra-virgin olive oil
1/3 cup (2¾ ounces) packed brown sugar
Sel gris or Maldon sea salt
Optional: 1 cup (5 ounces) dried sour cherries or quartered dried apricots
Assembling
Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper. Set aside.
Place the oats, pumpkin seeds, sunflower seeds, coconut, pecans, maple syrup, olive oil, brown sugar, and 1 teaspoon salt in a large bowl and mix until well combined.
Baking
Spread granola mixture in an even layer on prepared baking sheet. Slide into the oven and bake, stirring with a metal spatula every 10 to 15 minutes, until granola is toasted and very crisp, about 45 to 50 minutes.
Storing
Store in an airtight container for up to 1 month.
Note: This recipe really needs no notes, but please do be sure to stir the granola as advised while baking. And don’t bake your dried fruit with the other ingredients unless you want it to be extra dry (and probably too hard to consume)!
Happy cooking, my friends!
Samin!!! I will be forever flattered that you make and love our granola!!!! 💕💕💕💕💕💕💕💕
A friend sent me this recipe when I was in my first trimester of pregnancy, and didn’t want to eat anything. I loved it, and never stopped making it! This morning, the now 4 year old devoured it with peaches and yogurt.