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.
Course Appetizers and Snacks, Breakfasts
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 cups


  • 3 cups rolled oats (750 ml)
  • 3/4 cup unsweetened shredded coconut (180 ml)
  • 1 cup slivered almonds (250 ml)
  • 1/2 cup raw sunflower seeds (125 ml)
  • 1/2 cup raw pumpkin seeds (125 ml)
  • 1/4 cup flax seeds (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 ground cinnamon (2.5 ml)
  • 1/2 tsp coarse sea salt, plus extra for sprinkling (2.5 ml)
  • 1/2 cup dried cranberries or tart dried cherries, chopped (125 ml)
  • 1/2 cup chopped dried apricots (125 ml)


  1. Preheat oven to 325°F (160°C).

  2. In a large mixing bowl, combine oats, coconut, almonds, sunflower and pumpkin seeds, and flax.
  3. In a smaller bowl, whisk together maple syrup (or agave), sugar, olive oil, cinnamon and salt.
  4. Pour wet ingredients over oat mixture and stir well, until all ingredients are well-coated. Let stand at room temperature for 15 minutes.
  5. Spread evenly over one or two lightly oiled or sprayed rimmed baking trays, pressing down lightly. Sprinkle with a pinch of coarse salt.
  6. 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.
  7. Bake for an additional 5 - 10 minutes, watching carefully towards the end. Granola should be toasted throughout and golden brown around the edges.
  8. Remove from oven and cool completely before breaking into clumps.
  9. Once cool, add dried fruit, stir and transfer to airtight containers.

Watch the Video