Why You’ll Love This Recipe

Homemade granola is fresher, more customizable, and more cost-effective than store-bought. This recipe delivers deep flavor from slow toasting and the unique richness of extra-virgin olive oil. The combination of maple syrup, brown sugar, and flaky salt gives every bite the perfect balance of sweet and savory. Plus, the recipe makes a generous batch that keeps well for weeks, making it ideal for meal prep or gifting.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cup old-fashioned rolled oats
1¼ cup raw pecans, whole or coarsely chopped
1 cup hulled raw pumpkin seeds
1 cup hulled raw sunflower seeds
1 cup unsweetened coconut chips
¾ cup pure maple syrup
½ cup extra-virgin olive oil
½ cup packed light brown sugar
1 teaspoon kosher salt, plus more to taste

Directions

1. Preheat the oven to 300°F.

2. In a large bowl, combine oats, pecans, pumpkin seeds, sunflower seeds, coconut, maple syrup, olive oil, brown sugar, and 1 teaspoon salt. Stir until everything is evenly coated.

3. Spread the mixture evenly on a rimmed baking sheet.

4. Bake for about 45 minutes, stirring every 10–15 minutes, until the granola is golden brown and fragrant.

5. Remove from the oven and season with additional salt to taste.

6. Let cool completely before serving or storing.

Servings and timing

Servings: About 7 cups
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• Spiced granola – Add ground cinnamon, nutmeg, or cardamom to the mixture before baking.

• Nut swap – Replace pecans with almonds, walnuts, or hazelnuts.

• Fruit mix – Stir in dried cranberries, cherries, or apricots after baking.

• Chocolate twist – Add dark chocolate chunks after cooling for a dessert-style snack.

• Tropical flavor – Use macadamia nuts and dried pineapple for a tropical spin.

Storage/Reheating

Store granola in an airtight container at room temperature for up to 1 month. For longer storage, freeze in a sealed bag for up to 3 months. Granola is best eaten at room temperature but can be lightly warmed in the oven at 300°F for a few minutes to refresh its crunch.

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats give the best texture—quick oats tend to clump and cook unevenly.

Can I reduce the sugar?

Yes, you can slightly reduce the maple syrup or brown sugar, though it may affect the clumping and caramelization.

What kind of olive oil works best?

A mild extra-virgin olive oil adds flavor without overpowering the sweetness.

How do I make it gluten-free?

Ensure your oats are certified gluten-free.

Can I make it nut-free?

Yes—replace nuts with more seeds like sunflower or pumpkin seeds.

Why is my granola soft?

It may need more baking time—granola crisps as it cools, so let it sit before storing.

Can I double the recipe?

Yes, but use two baking sheets to ensure even toasting.

How can I make it clumpier?

Press the mixture down slightly on the baking sheet before baking and avoid stirring too much.

What can I serve granola with?

It’s great with yogurt, milk, smoothie bowls, or as a topping for fruit.

Can I add fresh fruit before baking?

No—fresh fruit will add too much moisture. Add dried fruit after baking.

Conclusion

Olive Oil & Maple Granola from Nekisia Davis proves that homemade granola can be both wholesome and indulgent. With its perfectly balanced flavors, hearty texture, and endless customization options, this recipe is a breakfast staple you’ll want to make again and again. Whether served with yogurt, sprinkled over fruit, or enjoyed straight from the jar, it’s a true pantry essential.

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