Homemade Olive Oil Granola Recipes

HOMEMADE OLIVE OIL GRANOLA

Steps:

• Heat oven to 300 (130C) degrees, with oven rack placed in the middle of the oven. Line a large rimmed baking sheet with parchment paper
• Layer the ingredients in a large bowl in the order listed (except for dried fruit). Stir to mix, working from the bottom of the bowl, until everything is evenly coated.
• Spread the granola mixture on the sheet in one even layer. Bake 45 minutes, stirring every 15 minutes, until the granola looks golden and toasted.
• Let the pan cool. If you prefer chunky granola, leave to cool completely before stirring. Otherwise, stir the granola as it cools so prevent clumping.
• Mix in dried fruit if using, and transfer to a sealed container. Keeps for 2 weeks.

HEALTHY GRANOLA

Steps:

• Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
• In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
• Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
• Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
• Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don't want extra-clumpy granola.
• Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

GRANOLA WITH DARK CHOCOLATE, OLIVE-OIL, AND MAPLE

Steps:

• Preheat oven to 300 degrees. In a large heatproof bowl, stir together oats, pecans, cashews, coconut, and pepitas. In a small saucepan over medium heat, stir together maple syrup, oil, brown sugar, and salt until sugar dissolves and mixture begins to simmer. Pour over oatmixture; mix until evenly coated. Spread onto a parchment-lined rimmed baking sheet.
• Bake, stirring every 15 minutes, until granola is golden and crisp, about 45 minutes. Let coolcompletely. Stir in cherries and chocolate. Granola can be stored in an airtight container at roomtemperature up to 2 weeks.

OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
• Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

OLIVE OIL GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking dish with parchment paper, then lightly grease the paper with nonstick cooking spray. In a food processor, blend 1/3 cup of the oats until finely ground.
• In a large mixing bowl, stir together the ground oats, remaining 1 2/3 cups oats, brown sugar, dried cherries, almonds, pumpkin seeds, sunflower seeds, cinnamon and salt. In a small bowl, whisk together the peanut butter, olive oil and maple syrup. Add the wet mixture to the dry mixture and stir until thoroughly combined.
• Spread the mixture evenly in the prepared pan. Bake for about 30 minutes, or until the top starts to brown and the edges are golden. Let cool in pan completely, then remove and cut into 12 bars. Bars can stay in an airtight container for up to a week.