Olive Oil Granola with Oats

Olive Oil Granola

Our golden and addictively crunchy Olive Oil Granola, studded with nuts, seeds and dried fruit, is made with maple syrup and a pinch of sea salt for the perfect balance of sweet and savory.
Type de plat: Petit-déjeuner, Snacks
Category: Sans gluten, à emporter, Végétarien
Oat Type: Flocons d’avoine roulés
Temps de préparation: 10 minutes
Temps de cuisson: 20 minutes
Temps total: 30 minutes
Portions: 8 cups


  • 3 cups rolled oats (750 ml)
  • 3/4 cup coconut unsweetened shredded (180 ml)
  • 1 cup almonds slivered (250 ml)
  • 1/2 cup sunflower seeds raw (125 ml)
  • 1/2 cup pumpkin seeds raw (125 ml)
  • 1/4 cup flaxseeds (60 ml)
  • 1/2 cup maple syrup or agave nectar (125 ml)
  • 1/3 cup brown sugar packed (75 ml)
  • 1/2 cup extra-virgin olive oil (125 ml)
  • 1/2 tsp cinnamon ground (2.5 ml)
  • 1/2 tsp sea salt coarse, plus extra for sprinkling (2.5 ml)
  • 1/2 cup cranberries dried, or tart dried cherries, chopped (125 ml)
  • 1/2 cup apricots dried, chopped (125 ml)


  • Preheat oven to 325°F (160°C).
  • In a large mixing bowl, combine oats, coconut, almonds, sunflower and pumpkin seeds, and flax.
  • In a smaller bowl, whisk together maple syrup (or agave), sugar, olive oil, cinnamon and salt.
  • Pour wet ingredients over oat mixture and stir well, until all ingredients are well-coated. Let stand at room temperature for 15 minutes.
  • Spread evenly over one or two lightly oiled or sprayed rimmed baking trays, pressing down lightly. Sprinkle with a pinch of coarse salt.
  • Bake for 15 minutes, then stir granola, spreading evenly before returning to the oven. If you are using two baking trays, rotate position (up and down) after stirring.
  • Bake for an additional 5 - 10 minutes, watching carefully towards the end. Granola should be toasted throughout and golden brown around the edges.
  • Remove from oven and cool completely before breaking into clumps.
  • Once cool, add dried fruit, stir and transfer to airtight containers.