Maple & Olive Oil Granola
Crunchy and hearty maple & olive oil granola for a delicious breakfast or snack.
When fall hits, I’m making granola to add to my yogurt for breakfast or just to snack on. Depending on my mood I switch up the spices from time to time. Last year I came across this recipe for Olive Oil & Maple Granola and I knew right away I needed to make it. Anything with olive oil and I’m there, especially in desserts. While the recipe is very delicious, I found it a bit too sweet and it made way to much for my family. I reduce the sugars, and halved the recipe to make it more manageable.
Why You'll Love This Recipe
- You can make it gluten-free using gluten-free oats
- It can be made as sweet as you want it by controlling how much sugar you use.
- You can keep it simple and not add any spices or you can add spices seasonally, cinnamon, apple pie, pumpkin pie etc.
- Great for gifting
- You can change the types of nuts and seeds to suit your preferences.
Ingredients
Rolled Old Fashioned Oats – Use gluten-free if needed
Chopped Pecans – Can sub in other nuts if desired.
Raw Pumpkin Seeds
Raw Sunflower Seeds
Unsweetened Coconut Chips
Olive Oil – Use a good quality olive oil here for more flavor.
Maple Syrup
Light Brown Sugar
Cinnamon – You can also substitute in apple pie, pumpkin pie spices or omit them altogether.
Salt
Flaky Salt (Optional) – Adds a nice extra salt boost and crunch.
Instructions
- Pre-heat oven to 325°F.
- In a large bowl, add the oats, nuts, pumpkin seeds, sunflower seeds, coconut, spices, light brown sugar, olive oil, maple syrup and salt. Mix until fully combined.
- Spread out evenly onto a parchment lined or lightly greased rimmed baking sheet.
- Bake stirring every 10 minutes for about 20-25 minutes or until it’s toasted.
- Sprinkle with flaky sea salt.
Storage Tips
Store at room temperature in a sealed container for up to 1 month.
Maple & Olive Oil Granola
Materials
- 1 1/2 cups Rolled Old-Fashioned Oats use gluten-free oats if needed
- 1/2 cup Chopped Pecans, raw
- 1/2 cup Pumpkin Seeds, raw and hulled
- 1/2 cup Sunflower seeds, raw and hulled
- 1/2 cup Unsweetened Coconut Chips
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup + 2T Maple Syrup
- 2 tbsp Light Brown Sugar
- 1/2 tsp Cinnamon optional
- 1/4 tsp Salt
- 1/2 tsp Flaky Sea Salt Optional
Instructions
- Pre-heat oven to 325℉.
- In a large bowl add the oats, nuts, pumpkin seeds, sunflower seeds, coconut, light brown sugar, cinnamon, maple syrup, salt and olive oil. Mix until combined.
- Pour in an even layer onto a parchment lined or greased rimmed baking sheet.
- Bake stirring every 10 minutes for about 20-25 minutes or until it's lightly toasted.
- Once it's cooled lightly sprinkle with flaky sea salt.
Notes
Nutrition
Other Recipes You May Like
This is a wonderful recipe. The salty and sweet combination is amazing. My daughter liked it so much so asked me to share the recipe with her.
So glad your family loved it.