Easy & delicious oven-baked homemade olive oil granola recipe. Oatmeal, nuts & craisins makes this a healthy topping for yogurt or cereal.
Over the Christmas holidays, the house On Sutton Place was bursting with people and good food. Our son, daughter-in-law, and granddaughter were here for ten days…and our daughter and her boyfriend were here on the weekends. For someone who spends most days alone, the conversation and company felt like the biggest blessing of all. One morning, my son commented that they loved a homemade olive oil granola recipe that my daughter-in-law got from a friend. They said they put it on yogurt, cereal and even in their pancake mix. I was excited to try it and was not disappointed. This is the tastiest granola recipe ever and super easy to make.
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This homemade olive oil granola recipe fits on a half sheet pan (I used this one) and filled 2 1/2 quart-sized mason jars. Because I was afraid I would eat it all by myself, I gave one jar away! The recipe can be cut in half if you don’t need the full amount.
Homemade Olive Oil Granola Recipe
- 3 cups old fashioned oatmeal
- 1 1/2 cups sliced almonds
- 1 cup chopped pecans
- 1 cup chopped walnuts
- 1 cup craisins or raisins
- 3/4 cup pure maple syrup
- 1/3 cup olive oil
- 1/2 cup brown sugar firmly packed
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- Preheat oven to 300 degrees F.
- In a large bowl, combine oatmeal, all nuts, and craisins. Stir so it's well mixed.
- In a smaller, separate bowl, whisk together maple syrup, olive oil, brown sugar, salt, and cinnamon.
- Pour maple syrup mixture over oatmeal mixture.
- Stir well so all of the oatmeal mixture is covered with the syrup mixture.
- Pour out on a large, rimmed baking sheet that has been sprayed with non-stick spray. Spread into a single layer.
- Bake for 45 minutes. Remove from oven at 15 minute intervals and stir. Mixture will be golden brown and well toasted when done.
- Cool completely. Store in jars or other airtight container.
Homemade Olive Oil Granola Recipe Tip
After the second stirring, I didn’t think it would be done in just fifteen minutes more. That’s when the scent of cinnamon began to fill my kitchen and when I pulled the tray out of the oven after 45 minutes, the granola was perfectly toasted. I sampled it when it was still warm and decided it was the best granola I’ve ever had!
I am beginning to settle into 2018. I haven’t talked much about the new year or resolutions. I told my email subscribers that I don’t make resolutions anymore because I hate feeling like a failure! I do, however, like all of you, have hopes and dreams. The one thing I hope, more than anything, is that you all are abundantly blessed in 2018. Some blessings are easily identified, while others come in the form of unanswered prayers. I’m determined to be grateful for both kinds…and I hope you are determined as well.
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