Olive Oil Granola
This Olive Oil Granola is crunchy, flavorful, and packed with wholesome ingredients for a perfect breakfast or snack!
Equipment
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
- Rubber spatula
- Oven
Ingredients
Main Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup raw pistachios hulled & coarsely chopped
- 1/3 cup raw sunflower seeds hulled
- 1/4 cup pepitas
- 1/2 cup coconut flakes sweetened or unsweetened
- 1/4 cup pure maple syrup
- 1/4 cup honey can substitute with agave syrup for vegan option
- 1/4 cup extra virgin olive oil
- 1/4 cup packed light brown sugar
- 3/4 teaspoon kosher salt 1/2 teaspoon + 1/4 teaspoon combined
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 cup chopped dried cherries
- 1/3 cup dried apricots coarsely chopped
Instructions
Olive Oil Granola
- Preheat your oven to 325°F (160°C) to ensure even baking.
- In a large mixing bowl, combine the rolled oats, chopped pistachios, sunflower seeds, pepitas, coconut flakes, brown sugar, salt, cinnamon, and cardamom. Mix well until evenly distributed.
- In another bowl, whisk together the maple syrup, honey, and extra virgin olive oil until well blended.
- Pour the wet mixture over the dry ingredients. Use a rubber spatula to gently fold everything together until the oats and nuts are thoroughly coated.
- Line a baking sheet with parchment paper. Spread the granola mixture evenly across the sheet, pressing down slightly to help it clump together as it bakes.
- Bake in the preheated oven for 20-25 minutes, stirring halfway through to ensure even browning. Watch closely to avoid burning.
- Remove the granola from the oven and let it cool for about 10 minutes. Once slightly cooled, stir in the chopped dried cherries and apricots.
- Allow the granola to cool completely on the baking sheet to achieve the perfect crunch.
- Transfer the cooled granola to an airtight container. Store at room temperature for up to 2 weeks or freeze for longer freshness.
Notes
- Feel free to swap nuts with seeds like hemp or chia for nut allergies.
- Use agave syrup instead of honey to make this recipe vegan-friendly.
- Gluten-free oats can be used to make this granola gluten-free.
- Avoid overcrowding the baking sheet to ensure even cooking.
- Allow the granola to cool completely before storing to maintain crispiness.