Epicuriosity: Olive + Maple Granola

Our new installment of "Epicuriousity" brings you our yummiest picks from the food blogosphere. We'll drop some recipes for breakfast, lunch, and dinner to get your savory and sweet tooth on!

This morning's recipe is:

NEKISIA DAVIS' OLIVE OIL AND MAPLE GRANOLA
 

courtesy of Nekisia Davis, maker of Early Bird Granola. This particular recipe found its way to our friends at Food52, a community that started with the aim of creating the first crowd-sourced cookbook in 52 weeks (hence the 52 in Food52). 

What they have now is a strong community of contributors and cooks, like Ms. Nekisia Davis.

At Food52, they draw up imaginative cookbooks, tackle the latest debates in the world of food, provide insight and commentary to help other folks.

So, if you've got a craving for a hearty breakfast, try this:

Makes about 7 cups

3 cups old-fashioned rolled oats

1 cup raw pumpkin seeds, hulled

1 cup raw sunflower seeds, hulled

1 cup unsweetened coconut chips

1 1/4 cup raw pecans, left whole or coarsely chopped

3/4 cup pure maple syrup

1/2 cup extra-virgin olive oil

1/2 cup packed light-brown sugar

Coarse salt

The Process

Heat oven to 300 degrees.

1. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.

2.  Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container for up to 1 month.

Follow the Early Bird -- Founder Nekisia Davis on Twitter.

Each bag of granola purchased helps the anti-bullying LGBTQ Organization, GLSEN!

Image courtesy of Early Bird Granola

Check you in a few for today's lunch special!

Love, 

3rd Ward