18 10 / 2012

I’ve been eating bags of Early Bird Granola like there’s no tomorrow.  I really love how it’s a perfect balance of sweet and salty.  It’s expensive stuff, so I was thrilled to find a recipe for it online.  Now I can make my own!  I modified her Farmhand’s Choice recipe a bit based on my taste, and used less sugar. Thank you, Nekisia Davis - my life is now complete!


  • 3 cups old-fashioned rolled oats
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • 1 cup raw pistachios, coarsely chopped
  • 1/2 cup dried sour cherries
  • 1/2 cup pure maple syrup
  • 1/4 cup extra-virgin olive oil
  • 1/3 cup packed light-brown sugar
  • Coarse salt


  1. Preheat oven to 300 degrees.
  2. Place oats, pumpkin seeds, coconut, pistachios, maple 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 minutes, until granola is toasted, about 45 minutes.
  3. Remove granola from oven and season with salt. Let cool completely before serving or storing in an airtight container for up to 1 month.


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