Make Ahead

Homemade Honey Granola with Olive Oil

October 27, 2021
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Photo by elizabethrider
Author Notes

This classic granola recipe is a twist on my most popular recipe on ElizabethRider.com. This version is elevated with extra virgin olive oil and a combination of nuts and seeds. It will quickly become a family favorite. Plus, the warm, rich scent of Honey Granola with Olive Oil baking in the oven is pure heaven! —elizabethrider

  • Prep time 10 hours
  • Cook time 15 hours
  • makes 3 cups
Ingredients
  • 1/4 cup honey (preferably minimally processed)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt (or Kosher salt)
  • 2 cups whole rolled oats (use certified gluten-free if desired)
  • 1/2 cup slivered almonds
  • 1/4 cup raw pumpkin seeds (a.k.a. pepitas)
  • 2 tablespoons raw sunflower seeds (or more pumpkin seeds)
  • 1/4 cup dried cranberries, chopped (or any dried fruit)
In This Recipe
Directions
  1. Preheat the oven to 325°F (163°C)
  2. Combine the honey, olive oil, vanilla extract, cinnamon, and salt in the bottom of a large bowl (mixing bowl is best) and give it a quick stir
  3. Add the rest of the dry ingredients, use your clean hands or a large spoonula to mix well, and toss it to coat.
  4. Spread the mixture in a thin layer on a rimmed baking sheet (I like to line mine with parchment paper for easy cleanup) and bake for 10-12 minutes until very lightly toasted.
  5. Cool 10-15 minutes before serving or storing. Keeps in a sealed container at room temperature up to 3 days, or in the refrigerator up to 7 days.

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