Homemade Maple Granola

Homemade granola is a comfort food breakfast of champions. Full of oats and nuts, dried fruit, spices, and quite honestly anything you can think of.

My recipe is directly inspired by Nekisia Davis of Early Bird Foods. Her combination of maple syrup, brown sugar, olive oil, and salt bring the standard homemade granola to new heights. I had to taste her creation when I learned Daniel Humm of Eleven Madison Park uses a version of her recipe as a guest “party favour”. If you are not familiar with Eleven Madison Park it is a dining experience you won’t ever forget. When a three Michelin star chef takes notice and brings the recipe to his “home” you need to dig deeper.

I have kept the base of the recipe the same, however I chose to add some variety of layering to the nut and grain ingredients. You can feel free to use your favourites as well.

Homemade Granola

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Serves: 8 cups Prep Time: 10 Minutes Cooking Time: 45 Minutes

Ingredients

1. 3 cups of Oats
2. 1 cup of Pumpkin Seeds
3. 1 cup of Cashews
4. 1/2 cup dried Cranberries
5. 1/2 cup of dried Cherries cut in half
6. 1 cup of coarsely chopped Pecans
7. 1/4 cup of Maple Flakes
8. 1/4 cup of Hemp Seeds
9. 1/8 cup of Coco Nibs
10. 1/2 cup of Brown Sugar
11. 1/2 tbsp of Maldon Salt Flakes
12. 1 tsp of Cinnamon (I used Herbologie)
13. 3/4 cup of Vanilla Maple Syrup (I used Noble Tahitian Vanilla Bean & Egyptian Chamomile Blossom)
14. 1/2 cup of Olive Oil (I used Evolution Arbosana)

Instructions

1. Preheat the oven to 300°
2. Line a rimmed sheet pan with parchment paper
3. Combine Olive oil, maple syrup and brown sugar. Mix really well. 
4. Add the olive to the remaining ingredients and mix extremely well. Ensure every bit of granola is covered in the syrup mixture. 
5. Spread the mixture out on the sheet pan evenly. Place in the middle rack of the oven and bake for 45 minutes. However, every 10 minutes remove the sheet pan from the oven and turn the granola over. Return to the oven and repeat. 
6. Once the granola is browned and crisp, remove from oven. Allow the granola to cool down. Store in an airtight container. Keep in the fridge for a month. One the counter for a week. Or the freezer for 3 months.