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
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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.
Could I ask what serving size the nutrition facts reference? Thank you!
Hi,
Each serving size is calculated for 1 cup. Hope this helps you.