One Bowl Olive Oil Granola
This homemade olive oil granola is a quick and easy breakfast to prep ahead. It is made using wholesome ingredients like olive oil, rolled oats, nuts and seeds.
Servings: 8 serves (1/2 cup per serve)
Calories: 377kcal
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.
Nutrition
Calories: 377kcal | Carbohydrates: 31g | Protein: 10g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.004g | Sodium: 6mg | Potassium: 356mg | Fiber: 6g | Sugar: 10g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 3mg