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
honey (preferably minimally processed)
extra virgin olive oil
fine sea salt (or Kosher salt)
whole rolled oats (use certified gluten-free if desired)
raw pumpkin seeds (a.k.a. pepitas)
raw sunflower seeds (or more pumpkin seeds)
dried cranberries, chopped (or any dried fruit)
In This Recipe
Preheat the oven to 325°F (163°C)
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
Add the rest of the dry ingredients, use your clean hands or a large spoonula to mix well, and toss it to coat.
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.
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.