Did you know that you can have an absolutely delicious and healthy breakfast prepped for the entire week in just 15 minutes? This Olive Oil Granola takes just 5 minutes to throw together and 10 minutes to bake and is all made in one bowl. It is perfectly crunchy and just a little sweet, perfect for topping chia pudding, yoghurt bowls or eaten straight up with your favourite milk.
If you’ve been using my recipes for awhile then you might already know that I love making granola. Some of my favourites are my Orange Cranberry Granola, Hemp Seed Granola and my Vanilla Almond Granola. All are really quick and easy to make and will keep you fed for at least a week.
What’s to Love About Olive Oil Granola
- allergy friendly – this recipe does contain nuts but they can be easily swapped out for more seeds to make this granola nut free. It is also dairy free, egg free and wheat free (when using non-contaminated rolled oats).
- healthy – made using healthy and wholesome ingredients like olive oil, rolled oats, nuts and seeds, this granola is filled with healthy fats, complex carbohydrates, protein and fibre.
- quick & easy – this is such a simple recipe and so quick to make, making your own homemade granola has never been easier!
Ingredients Notes & Substitutions
Below is a list of all of the ingredients that you will need to make this delicious olive oil maple granola. I found all of these ingredients at my local grocery store so they were really easy to source. I’ve also included any possible substitutions and ingredient notes. All of the ingredient quantities can be found in the recipe card at the bottom of this post.
Wet Ingredients
- extra virgin olive oil – it wouldn’t be olive oil granola without olive oil right? The best olive oil to use is extra virgin olive oil as it is less processed meaning it retains more nutrients and antioxidants than the more processed varieties. You can swap olive oil for coconut oil.
- pure maple syrup – I love using maple syrup in recipes like these because it is so runny it mixes so easily with the olive oil. Make sure to use pure maple syrup and not maple flavoured syrup. If you’re wanting to swap maple syrup for honey, you will want to warm the honey in a saucepan until it is runny before mixing with the olive oil.
Dry Ingredients
- ground cinnamon – I’ve added a little cinnamon for flavour, you can swap this for mixed spice, pumpkin pie spice or apple pie spice. Or swap for vanilla extract.
- sea salt flakes – salt helps to round out the sweetness a little. A little pinch goes a long way.
- rolled oats – I’ve used old fashioned rolled oats and made sure to buy certified non-contaminated rolled oats. In the US these are referred to as gluten free oats.
- whole almonds and pistachios – to make this recipe nut free, swap the almonds and pistachios for more pumpkin seeds and sunflower seeds or other seeds like hemp seeds or more oats. Other nuts you can use in this recipe are cashews, walnuts or pecans.
- dried cherries – dried cherries are so delicious in this recipe but can be swapped for any other dried fruit of choice like dried cranberries, raisins, dried apricots (chopped up) or leave out all together.
- unsweetened coconut flakes – also known as unsweetened coconut chips.
- raw sunflower seeds
- raw pumpkin seeds – also known as pepitas (the little green pumpkin seeds).
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How to Make Olive Oil Granola
First, preheat oven to 140°C / 284°F (fan forced). Line a large baking tray with parchment paper.
To a large mixing bowl add the olive oil, maple syrup, cinnamon and salt and whisk until well combined.
To the large bowl add the rolled oats, almonds, pistachios, coconut flakes, sunflower seeds and pumpkin seeds and stir well until well combined.
Tip the mixture out onto the lined baking tray and spread out into an even layer. Place into the oven for 10 minutes, stirring at 4 minutes and 8 minutes so the granola bakes evenly.
Remove from the oven, add the dried cherries and stir through. Set aside to cool and once completely cooled, transfer to a glass jar or airtight container to store. Store at room temperature for up to 2 weeks.
Serving Suggestions
OIive oil granola makes for a delicious snack or breakfast. Here are some ways I love to serve this granola:
- sprinkle over yoghurt and top with fresh berries or other fresh seasonal fruit.
- use to top chia pudding.
- use to top smoothies like this Raspberry Banana Smoothie or this Strawberry Collagen Smoothie.
One Bowl Olive Oil Granola
Equipment
- Wooden Spoon
Ingredients
- ¼ cup extra virgin olive oil
- ¼ cup pure maple syrup
- Pinch sea salt flakes
- ½ teaspoon ground cinnamon
- 2 cups rolled oats, certified non contaminated
- ½ cup whole almonds
- ½ cup pistachios
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup unsweetened coconut chips
- ¼ cup dried cherries, optional
Instructions
- Preheat the oven to 160°C (140°C fan forced). Line a large baking tray with baking paper.
- Add the olive oil, maple syrup, sea salt and cinnamon to a large mixing bowl and whisk to combine.
- To the bowl add the rolled oats, almonds, pumpkin seeds, sunflower seeds and coconut chips. Stir until well combined and all of the dry ingredients are coated in the olive oil mixture.
- Tip the granola mixture out onto the baking tray and spread out evenly. Place into the oven to bake for 10 minutes, stirring after 4 minutes and 8 minutes to allow for even baking.
- Once golden brown, remove from the oven and allow to cool before stirring through the dried cherries. Once completely cooled, store in an airtight container or jar at room temperature.
Notes
Storage
Store in an airtight container or glass jar at room temperature for up to 2 weeks.To make nut free
- Swap the almonds and pistachios for an equal measurement of seeds like hemp seeds or more sunflower seeds or pepitas. Or swap for an equal amount of rolled oats.
To make low sugar
- Use less maple syrup, depending on your tastes or dietary needs.
- Don’t add the dried fruit.
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