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5 from 3 votes

Olive Oil & Maple Granola

Homemade Granola with maple syrup and olive oil
Prep Time10 minutes
Cook Time45 minutes
Course: Breakfast, Munchie, Snack
Cuisine: American
Keyword: granola, maple syrup, oats, olive oil, pecans

Ingredients

  • 4 cups old-fashioned rolled oats Original recipe calls for 3 cups
  • 1 1/4 cups raw pecans coarsely chopped, although I was lazy and left them as halves
  • 1 cup coconut chips or flakes (large) TJ carries coconut flakes
  • 1/2 cup hulled raw pumpkin seeds
  • 1/2 cup hulled raw sunflower seeds sub slivered or sliced almonds

Sweeteners

  • 3/4 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup packed light brown sugar
  • 1 teaspoon kosher salt plus more to taste
  • 1-2 teaspoons vanilla extract

Optional

  • 1-2 cups dried fruit such as raisins, cranberries, diced apricots, or dried cherries I usually put 1 cup of cranberries, 1/2 cup golden raisins, 1/2 cup diced candied orange

Instructions

  • Heat the oven to 300°F. In a large bowl, mix the oats, pecans, pumpkin seeds, sunflower seeds, coconut, syrup, oil, brown sugar, and 1 teaspoon of salt until well combined. Add optional spices if using.
  • Spread the mixture in an even layer split between 2 rimmed baking sheets. Bake, stirring every 10 to 15 minutes, for about 45 minutes total, until the granola is toasted. Halfway through baking, rotate sheets from top to bottom and turn each back to front.
  • Remove the granola from the oven; season with salt to taste. Let cool completely before serving.
  • Add dried fruit, after granola cools. Store in an airtight container.

Notes

Do Ahead: The granola can be made 1 month ahead. Transfer to an airtight container and store at room temperature.