Recipe: Maple & Olive Oil Granola

It's maple sugaring season in New Jersey, so I’m sharing my favorite recipe for homemade granola using River Valley Community Grains rolled oats, pecans, coconut, and nutrient-rich pumpkin and sunflower seeds, flavored with maple syrup and a dash of sea salt.

I’ve been making this recipe for 10 years and haven’t found one a better one yet. Naturally, we’re going to recommend you use River Valley Community Grains raw rolled oats—they really do make a difference.

If you eat this granola with your own homemade yogurt and jam, you may even feel for a moment like you’re winning at life. But no matter how it’s served, it can be your elevated energy boost at any time of day (or night—try sprinkling on ice cream).

300 grams (3 cups) rolled oats

125 grams (1 cup) raw hulled pumpkin seeds

130 grams (1 cup) raw hulled sunflower seeds

50 grams (1 cup) unsweetened coconut chips

135 grams (1 ¼ cup) raw pecans, whole or chopped

85 grams (packed ½ cup) light brown sugar

1 tsp. kosher salt

175 ml (¾ cup) maple syrup, preferably Grade B

120 ml (½ cup) olive oil

Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

In a large bowl, combine the oats, pumpkin seeds, sunflower seeds, coconut chips, pecans, light brown sugar, and salt. Stir to mix. Add the olive oil and maple syrup, and stir until well combined. Spread the mixture in an even layer on the prepared sheet pan. Bake, stirring every 15 minutes, until the granola is golden brown and toasted, about 45 minutes. Remove the granola from the oven, and season with more salt to taste. Cool completely on a wire rack. Store in an airtight container.

Yield: about 7 cups

Adapted from Nekisia Davis, Early Bird Foods