Olive oil & maple granola [Nekisia Davis] from Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook (page 15) by Kristen Miglore

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Notes about this recipe

  • patti_cosfzx on April 26, 2026

    Delish! Used half coconut oil half olive oil. Added quinoa. A bit sweet but still delicious

  • nutrica6 on April 06, 2026

    I love this, adding some extra coarse salt at the end is key. The coconut is so good. Very versatile too. Planning to use it as a topping for sweet potatoes.

  • jennicakes on December 12, 2025

    GOAT. I love how easy and adaptable it is. I have added some chia seeds a couple of times, and it turned out well.

  • Running_with_Wools on October 09, 2024

    Today I made a chocolate cherry version by adding two tablespoons of unsweetened cocoa powder to the mixture, and after I took the granola out of the oven, I added about 1/4 cup of dark, bittersweet chocolate, chopped. I mixed it in so it melted and added about a cup of dried cherries.

  • bernalgirl on June 17, 2022

    There’s no better way to have breakfast on deck for house guests from all time zones than this granola, to which I add coarsely chopped cashews and walnuts in place of sunflower seeds, 1/4 cup of sesame seeds, and 1/2 teaspoon each of ground cardamom, cinnamon, and mesquite (from Burlap & Barrel, also absolutely delicious in baked goods). I also cut the brown sugar by half. It’s unbelievably good with plain yogurt and blueberries.

  • Cfoley12000 on February 15, 2022

    We love the combination of olive oil, sweetness, and salt in this recipe. Olive oil is definitely the special ingredient. We reduce the richness by upping the oats and reducing the nuts/seeds. The big toasted flakes of unsweetened coconut are also amazing.

  • CynthiasCooking on February 20, 2021

    Used 1/3 cup maple syrup and 1/2 cup maple sugar, no brown sugar. Delish.

  • etcjm on October 09, 2020

    Good way to use up ends of packets of nuts and seeds. Adapt how you like it. Made to eat with yoghurt as I'm afraid I'm a porridge person on a morning. Was worried at the strong smell of the oil when cooking but it's all good. Can be pricey to make but I've bought expensive gluten free granola and it never quite cuts it.

  • cjross on October 19, 2018

    Delicious. Have made this a couple times. I like leaving out the brown sugar entirely.

  • michalow on April 01, 2018

    Nice crunch, good flavor. Very, very sweet.

  • julesamomof2 on February 05, 2018

    This recipe made me realize I really don't like brown sugar in my granola recipes. Way too sweet. I do like the olive oil/maple syrup combination a lot-- I just don't think that much sugar in my breakfast is a good thing.

  • Lepa on December 25, 2016

    We love this and have been making it regularly to eat with plain yogurt. Take my advice and stir it right before taking it out of the oven (or right after) or it will harden into one large bar that sticks to the pan and is exceedingly difficult to remove. We were using meat hammers and butter knives to remove it last night! This hasn't happened before so I don't think it's a problem with the recipe, just a problem in execution that you should keep in mind.

  • Frogcake on May 11, 2016

    I love this granola recipe. I make it once a week for my family. They often eat it "wear coast style", topped with a scoop of probiotic plain yoghurt and fresh fruit.

  • stockholm28 on January 02, 2016

    Excellent granola. Olive oil and maple syrup give it a unique taste. It keeps well.

  • Melanie on August 21, 2015

    Great flavour with a mix of sweet and savoury notes. Very rich, not one for everyday eating.

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