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Nekisia Davis didn't set out to revolutionize the granola industry. But when this Brooklyn-based foodie started making her own concoction of organic rolled oats, coconut and nuts, her friends' hungry enthusiasm convinced her to take the batches public. And Early Bird Granola was born.

Early Bird outshines its competition by using top-quality ingredients like toasted pecans and local maple syrup, as well as Davis' secret sauce ? olive oil mixed with a generous pinch of salt, which gives the mixture its characteristic crisp texture and salty-sweet taste.

The original recipe requires no improvement, but the other three versions ? Aloha (with mango and macadamia nuts), Jubilee (sour cherries and pistachios) and Choc-a-doodle-doo (dark chocolate and coconut) ? leave us frequently reaching into the bag for a handful all day long.

No longer a secret of the New York food scene, the 12-ounce bags can now be found in specialty stores up and down the East Coast, plus online at Early Bird's general store.

We hear the still-one-kitchen operation will offer a new product ? granola bars ? in the spring, so watch out then for this more portable option.

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