Recipe of the Month - David's Granola

We are back again with our recipe of the month - David’s homemade granola. David first started selling the granola for breakfast at the Kimberly Hotel in New York,  where he served as Executive Chef. This granola quickly became the most requested breakfast treat among repeat guests of the hotel. When he left the hotel to return to Nashville and open D’Andrews Bakery, the hotel managers insisted he leave the recipe behind -- which he happily did.

David’s Granola

David’s Granola

The great thing about this recipe is that you can customize it to your taste. Feel free to substitute your favorite nuts or add chocolate chips after it has baked and cooled. We serve it in the bakery with Greek yogurt and fresh berries, but it’s also delicious by itself as a quick snack on the go. As always, if you don’t feel like making it at home, you can stop by the bakery and grab a fresh bag.


David’s Granola:

15 cups (775 grams) rolled old fashioned oats (do not use instant)

2 1/3 cup (250 grams) pecan halves

1 cup (100 grams) slivered almonds

1 1/4 cup (150 grams) pumpkin seeds

1/2 cup (113 grams) light brown sugar

1/2 cup (113 grams) sugar

1 1/4 cup (412 grams) maple syrup

1/2 cup (92 grams) Extra Virgin Olive Oil

1/2 tsp (2 grams) vanilla extract

1 1/2 tsp (7 grams) kosher salt

Pinch (0.5 grams) cinnamon

Yield is 3 quarts.

1) Combine and mix the oats, pecans, almonds and pumpkin seeds.

2) In another bowl, whisk everything else together.

3) Once combined, pour liquid over the dry ingredients and massage the oats with both hands for 5 minutes. David recommends patiently massaging the dry ingredients with the sugars and liquids. The goal is to coat as much as the oats you can.

4) Bake on a sheet tray for 15 minutes at 325 degrees. Turn tray and toss the oats so the top layer does not get overdone.

5) Cool for another 15 minutes.

6) Toss and then cook for a final 15 minutes or until the oats are a golden brown.

Reaghan Willison