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Prep time
10 hours
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Cook time
15 hours
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makes
3 cups
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
Ingredients
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1/4 cup
honey (preferably minimally processed)
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2 tablespoons
extra virgin olive oil
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1/2 teaspoon
vanilla extract
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
fine sea salt (or Kosher salt)
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2 cups
whole rolled oats (use certified gluten-free if desired)
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1/2 cup
slivered almonds
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1/4 cup
raw pumpkin seeds (a.k.a. pepitas)
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2 tablespoons
raw sunflower seeds (or more pumpkin seeds)
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1/4 cup
dried cranberries, chopped (or any dried fruit)
Directions
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Preheat the oven to 325°F (163°C)
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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
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Add the rest of the dry ingredients, use your clean hands or a large spoonula to mix well, and toss it to coat.
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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.
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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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