Olive Oil and Maple Granola


Olive Oil and Maple Granola

Servings 8 cups


  • 4 cups old-fashioned rolled oats
  • cups raw almonds or pecans left whole or coarsely chopped
  • 1 cup unsweetened coconut chips or flakes
  • ½ cup pumpkin or sunflower seeds
  • ¾ cup pure maple syrup
  • ½ cup extra-virgin olive oil
  • ½ cup light-brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla ectract
  • 1 teaspoon kosher salt
  • 1 cup dried apricots, cherries, or cranberries (optional)


Heat oven to 300° F.

    In a large bowl, whisk syrup, olive oil, brown sugar, cinnamon, vanilla, and salt. Add oats, nuts, seeds, coconut chips or flakes, and mix until well combined.

      Line 2 sheet pans with parchment paper. Spread granola mixture in an even layer on each pan, let stand for 15 minutes. Transfer to oven, bake, stirring every 10 to 15 minutes, until granola is toasted, about 30-45 minutes.

        Remove granola from the oven and season with more salt to taste (if needed). Let cool completely before adding tghe fruit (if using).