Early Bird Granola

Talk about Early Bird! Within weeks of debuting her Brooklyn-made Early Bird Granola, Nekisia Davis appeared on the Martha Stewart Show demonstrating how to make her Farmhand’s Blend. Neki says balance between sugar and salt is the key to her delicious granolas. This is luxury granola – though she recommends mixing it into your morning yogurt, we find it rich enough to be a dessert topping or even served on its own as a post-dinner treat. Our kids love it by the handful.

The base ingredients for Early Bird granolas are the same but the Farmhand’s choice recipe has pecans, the Aloha version has macadamia nuts and mango and the Jubilee recipe has dried cherries and pistachios.

Early Bird Farmhand’s Choice Granola

3 cups old-fashioned rolled oats
1 cup raw pumpkin seeds, hulled
1 cup raw sunflower seeds, hulled
1 cup coconut chips
1 1/4 cup raw pecans, coarsely chopped
3/4 cup pure maple syrup, preferably Grade A
1/2 cup extra-virgin olive oil
1/2 cup packed light-brown sugar
Coarse salt


Preheat oven to 300 degrees. 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. Bake about 45 minutes, stirring every 10 minutes, until granola is toasted. Remove baking sheet from oven and season granola with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.

Recipe from Nekisia Davis via Martha Stewart Online

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