Homemade granola is so easy and economical to make….it’s also much healthier and more delicious than granolas you can buy. I’ve been hooked on making my own ever since I baked up my first batch.
I’ve tried many different recipes since then…I guess you could say I am on a quest to find the perfect granola. I’ve experimented with quick cooking and slow cooking, I’ve played with the oils and the sweeteners, and I’ve added all sorts of nuts, seeds, and dried fruit.
Here is my latest incarnation, adapted from Maria Speck’s beautiful book Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More. It’s an olive oil granola and it might just be my favorite one yet.
You know what I like best about this granola? It’s not too sweet. Though Maria does call for dried fruit in her recipe, I opted to leave it out. Also, I happen to love the salty aspect of this granola (since I used sea salted almonds in addition to some sea salt in the recipe).
One thing I haven’t quite figured out is how to get lots of big “clumps” in my granola. This recipe does give you some, but not enough in my book. If you know the secret to clumpy granola, PLEASE do share your granola wisdom…oh, wait: Kelsey’s recipe might be the answer :)
My family loves this for breakfast with milk or Greek yogurt and fresh fruit. Berries make a glorious addition…so do sliced fresh apricots.
Recipe for Nutty Olive Oil Granola
Yield: About 10 cups
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
If you're bothering to make your own, then why not make a lot? In my experience, granola keeps well and running out is sad. This recipe contains no dried fruit, but you are welcome to toss some in after it's baked: raisins, dried cherries, and chopped dried apricots are all tasty additions. You're also welcome to substitute (liquified) organic coconut oil for the olive oil in this recipe.
*6 cups organic rolled oats (use certified gluten-free oats if you must avoid gluten)
*1 cup organic shredded, unsweetened coconut
*1 cup chopped almonds (I used roasted, sea salted almonds)
*1/2 cup skinned, chopped hazelnuts
*1/2 cup raw sunflower seeds
*1/2 cup raw sesame seeds
*3/4 cup olive oil
*1/2 cup honey (I used a local clover honey)
*1/2 cup demerara (or other non-refined) sugar
*1 tablespoon ground cinnamon
*1 tablespoon pure vanilla extract
*1 teaspoon sea salt (I used coarse, but fine is...well...fine)
1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.
2. Place oats, nuts, and seeds in a very large bowl. Add the olive oil, honey, sugar, cinnamon, vanilla, and salt and use a wooden spoon or your (very clean) hands to mix everything together (note: if you measure and pour the olive oil before the honey, the honey will slide right out of your measuring cup).
3. Spread the granola evenly onto your parchment-lined baking sheet: you will have a thick layer. Press the granola down firmly...I think this helps it clump :)
4. Place the baking pan in the oven and bake for about 15 minutes.
5. Rotate your pan (you can stir the granola around at this point but I didn't...again because I thought it might impede "clumpage") and bake for another 15 minutes, or until the granola is golden brown on top and the amazing aroma is driving you crazy.
6. Leave granola to rest in the pan for at least an hour or as long as overnight (covered tightly with foil) before breaking it up and transferring it to an air-tight container(s) for storage. I store my granola in a giant Mason jar, but smaller glass jars can be used at well; you can freeze some if you don't think there's any chance you'll eat up the whole recipe in the near future.
My previous granola recipes: