Nutty Olive Oil Granola

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.

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My previous granola recipes:

Healthy Homemade Granola
Olive Oil Granola with Dried Persimmon and Pistachios
Spiced Pumpkin Granola with Cashews and Cranberries

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Recipe for Nutty Olive Oil Granola

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.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins


  • *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.

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15 thoughts on “Nutty Olive Oil Granola”

  1. I’ve found that the secret to a good clumpy granola, without adding tons of extra sugar, is to make a ‘wet’ granola – using applesauce, fruit butter or pumpkin puree as the primary sweetener, and then cook it low & slow, with minimal to no stirring. Once it cools in the pan, it is essentially one big clump that you can then break up into whatever size pieces you like.

    I have made olive oil versions in the past, and while I prefer the salty-savory side of granola, my husband is the primary granola guy in our house and he has a definite sweet tooth. But this does sound delicious: maybe I’ll try to convert it to a granola bar and squirrel them away for myself!

  2. Homemade granola is one of my favorite things to make…and to share. I also have a hard time getting those clumps. But thankfully, I usually sprinkle granola on top of yogurt or ice cream, so I don’t notice too much. This recipe looks delightful. Thank you for sharing!

  3. i love granola. and i’m sick and tired of buying it. i’m going to make yours. love what ‘s in it. and yes to clumpy. not sure how to do that. but i’ll get back to you if i succeed!

  4. The way I get mine is egg whites, I put just one or two (depending on the size of the batch) and then bake it and leave it over night, the next morning? SUPER CLUMPS, maybe even TOO clumpy. I am sure a substitute would work as well though, but that’s been my big thing.

  5. I made many batches of your pumpkin granola for holiday gifts and it was a hit, Winnie! I can’t wait to try this one – love the extra saltiness in it, too. I need to check out Maria Speck’s book…it sounds terrific. Hope you’re enjoying summer!

  6. If I could live off of greek yogurt, fruit, and homemade granola for the rest of my life, I would be a happy woman. Love.

  7. I’ve never loved the store-bought kind. Too sweet! The secret I’ve discovered is to leave out the oil altogether. Instead, my fat comes from a nut butter (I like almond butter) stirred together with maple syrup or honey. It’s so nice and clumpy—and non-greasy!

  8. I cheat a bit to get clumps in my granola by throwing some chopped up dark chocolate in when the granola is still warm (but not straight out the oven) and stirring them through. They melt a bit and form big chocolatey clumps which are my favourite part (obviously). It’s only an option though if you are happy to eat chocolate for breakfast ;)

  9. I too am obsessed with granola. There’s really no point in buying it pre-made when you can cheaply make your own.

    I’ll be sure to bookmark this one for the next time i whip up a batch!