Granola is already really easy to make, and if it’s possible, we think our olive oil granola is even easier. When granola is made right, it’s addictively good. It’s also a life saver when it comes to breakfast, snacks, or late night dinners where you get home and don’t feel like cooking anything. We even put it on ice cream sometimes or add a little home-made coconut milk.
When we made this olive oil granola, we knew it was good, but we didn’t know how good until we served it to friends. They declared it the best granola they’ve ever had. True story! The recipe was created like most of our recipes, by combining recipes we find online and then tweaking them to meet our dietary and taste bud needs. That’s where the olive oil comes in. We love the idea of having an earthiness to our cereal, so we replaced the regular oil and are very pleased with the results.
If you want to make it healthier, we recommend playing with the amount of sugar. You can reduce the amount of maple syrup and brown sugar. Maybe even replace it completely with coconut sugar. And same goes for the spices and dried fruit. Feel free to get creative!
Olive Oil GranolaMakes 6-8 servings
3 cups Gluten-free Rolled Oats
1 cup raw hulled Pumpkin Seeds
1 cup hulled raw Sunflower Seeds
1 cup unsweetened Coconut Chips
1 1/4 cups Pecans
3/4 cups Maple Syrup
1/2 cup Olive Oil
1/2 cup Light Brown Sugar
1/2 teaspoon Cinnamon
1/2 teaspoon Cardamon
3/4 cup dried Cranberries
Combine ingredients Bake at 300 degrees for 45 minutes and stir every 10 minutes.
Video by Julie Florio