Olive Oil Granola Recipes

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.

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.

EASY HONEY OLIVE OIL GRANOLA

Steps:

• Preheat oven to 160 C. Line a large baking tray with baking paper (or make sure you use a non-stick tray).
• Combine oats, seeds, nuts, puffed buckwheat (or puffed rice or coconut flakes) and cinnamon in a large mixing bowl.
• Pour honey, olive oil and vanilla into a separate bowl or jug. Add two tablespoons of boiling/very hot water and whisk it all together.
• Add the wet ingredient mix to the dry ingredients and stir with a large spoon until the dry mix is evenly coated.
• Spread the mixture out across the tray, in a thin layer. Bake for 20-30 minutes (depending on oven strength). Check on the mixture every 7-8 minutes and give it a stir and flip so that the edges don't burn.
• The granola will turn a golden caramel brown once cooked. Remove from the oven and allow it to cool completely; it will crisp up. Once cooled, store in an airtight container, it should last 2-3 weeks.

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.

EASY TOSS-AND BAKE GRANOLA

Steps:

• Heat oven to 350°F. On a rimmed baking sheet, toss the oats, almonds, coconut, and pepitas with the maple syrup, oil, and salt.
• Bake, tossing once, until golden and crisp, 25 to 30 minutes.
• Add the dried fruit and toss to combine. Let cool.

MAPLE-PECAN-OLIVE OIL GRANOLA

Steps:

• Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Stir oats, pecans, almonds, pumpkin seeds, and sunflower seeds together in a large bowl. Add maple syrup, olive oil, vanilla extract, and salt; toss well to coat. Spread evenly between the 2 baking sheets.
• Bake in the preheated oven for 15 minutes, rotating the sheets top to bottom and front to back halfway through.
• Remove from the oven and immediately divide golden raisins between the two sheets, stirring them in well so the hot granola plumps the fruit. Cool thoroughly.

MAPLE OLIVE OIL GRANOLA

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper and set aside.
• In a large bowl, mix together the oats, syrup, olive oil, salt and walnuts. Toss well to coat evenly. Spread the mixture on the prepared baking sheet and bake for 30 minutes. Stirring half way through. Remove the tray from the oven and stir in the almonds. Bake for an additional 30 minutes, once again stirring half way through to brown evenly. Cool completely on the tray.
• Store in an airtight container for up to 2 weeks.