Olive Oil Granola

in Breakfast, Homemade

For the past couple of weeks, I’ve been partying hardcore with butter and cheese and more cheese. You’ve been here to witness all of them, and some of you lunatics even participated. Thank you for that.

But sometimes my body needs a butter and cheese break. I didn’t make any crazy plans or goals or get on any weird diet…I just woke up on Monday morning and didn’t want a ham and cheese croissant with my coffee. CRAZY!

Instead, I walked into my kitchen, looked in the cupboards and took out all of the ingredients for exactly what my body was calling for: Olive Oil Granola.

I’ve actually had quite a bit of Olive Oil Granola in my day, since the coffee shop I frequent serves it. I get it on the regs. Olive oil is kind of my jam.

At one point, I had an olive oil face wash, body lotion, and body scrub. Getting ready in the morning made me want chicken and salmon. It was weird. I’ve since switched to different stuff…

Nonetheless, olive oil is awesome in all sorts of unexpected foods, granola included.

If you’ve never made homemade granola, it truly is the way to go. You can control the sugar, which is major for me, since I think most store-bought granola is WAY too sweet.

Also, I like that I can control the fruit and nut situation. Control your fruit and nut situation, will you? It’s important.

For this one, I chose some pumpkin seeds (it’s Fall…almost!), pistachios, dried figs and dried cranberries. I sweetened it with some agave and brown sugar. Oh and make sure you use a good quality olive oil. You want the flavor to come out!

Hey, you see that picture with the bowl. That’s so so wrong. I kinda messed up. I’ve made granola a ton of times, but for some reason my brain was like put the fruit in too–it’ll look pretty!

You want to add the fruit AFTER the granola toasts in the oven or else the fruit will become ultra dried out.

But guess what? Miraculously, the dried fruit didn’t become any drier than it already was. So it was all good!!

I’m digging the little healthy tip I’ve been on!

The past few days have been filled with workouts, foods like sunflower enchiladas, black bean burgers, vegan BLTS (coconut “bacon”!!!) and tons of this olive oil granola.

I ate mine with some cold almond milk…I bet some greek yogurt would be amaze.

Don’t worry, though I’ll be back on butter soon enough. I could never give it up completely. #ilovebutterdotcom


Olive Oil Granola

Recipe adapted from the NY Times

Print this recipe!

3 cups rolled oats
1 cup pumpkin seeds
1 cup pistachios
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cardamon
3/4 cup extra virgin olive oil
1/4 cup agave
1 cup dried figs, chopped
1 cup dried cranberries

Preheat oven to 300 degrees. In a large bowl, combine oats, pumpkin seeds, pistachios, brown sugar, salt, cinnamon, cardamon, olive oil and agave. Spread mixture on a rimmed baking sheet in an even layer and bake for 35 minutes, stirring every 10 minutes or so, until golden brown and well toasted.

Transfer granola to a large bowl and add figs and cranberries, tossing to combine.

{ 27 comments… read them below or add one }

Marija from intwoo September 21, 2011 at 7:36 am

Looks and sounds great, we’ll try!

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Natashia@foodonpaper September 21, 2011 at 8:03 am

I’ve never thought about olive oil in granola. I’ve made it once before but with honey..

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Katrina September 21, 2011 at 11:49 am

This looks freaking fantastic! Love this!

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Bev Weidner September 21, 2011 at 1:19 pm

AM-AZ-ING.

We just made some similar to this, but just looking at your version makes my heart happy.

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Tara @ Chip Chip Hooray September 21, 2011 at 1:23 pm

Ooh, I’m intrigued by the olive oil here…I might sub honey for the agave, but I definitely like the idea of switching up the flavor. Almost like a sweet and savory meld? Fun! Plus anything is better with dried cranberry. Duh.

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Angharad September 21, 2011 at 2:18 pm

I’ve made this NY times version myself before and adored it – so good!

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Sue/the view from great island September 21, 2011 at 3:08 pm

I love this recipe. I make homemade granola all the time, but yours uses completely different ingredients from mine. So now I have an excuse to make more. I love the combination of colors in your photos…very convincing!

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Carrie September 21, 2011 at 3:21 pm

This looks delicious! I am excited to try it! (Once our Northern California heat wave passes and I can turn on the oven again!)

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MollyL September 21, 2011 at 4:11 pm

Yum, looks good. Thank you for posting a good granola recipe. I’ve been wanting to make my own (I agree store bought granola is a bit sweet). I will make this one. Wow, homemade Almond Butter and Granola? Yum! These are the recipes I was looking for right now. Thanks.

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Mary September 21, 2011 at 4:37 pm

What options would I have in place of the brown sugar and the agave if I wanted to serve this to a diabetic? Thanks.

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Adrianna September 21, 2011 at 5:20 pm

I would skip the brown sugar all together and use 1/2 cup of agave since it’s diabetic friendly. Agave does have a lower glycemic index than say white sugar, so it’s better for diabetics; please do some research though, since I’m not a nutritionist.

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Amanda (onceuponarecipe) September 21, 2011 at 4:46 pm

I loooooooove homemade granola, but have never tried an olive oil recipe. Looks delicious!

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bonnie September 21, 2011 at 5:09 pm

Why I never buy granola: often stale, always WAY too sweet. Can’t wait to try this–thanks!

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France September 21, 2011 at 11:59 pm

Great recipe. I love homemade granola and it can be so flexible. I throw in whatever dried fruit and nuts I have on hand and it always tastes great. I use coconut oil these days but I’ll have to try it with the olive oil. Sounds like a tasty twist.

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Susie Davis September 22, 2011 at 1:44 am

First time ever to visit your blog.
I love it!
Gorgeous photos. Delish recipes.

You had me at avocado fries …

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ktlovespies September 22, 2011 at 2:27 am

Funny you should post this as I have two sheet pans of granola in the oven right now (maple pecan!) I’ve never heard of olive oil granola; it sounds really interesting. Might have to give it a try once this batch is gone

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Maggie @ A Bitchin' Kitchen September 22, 2011 at 3:07 am

Your photos are absolutely gorgeous! This granola sounds super delicious and wholesome!

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Pooja September 22, 2011 at 3:51 am

Can’t wait to try it! Looks delish. LOVE a good granola….

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Karen September 22, 2011 at 11:38 pm

SO SO SO GOOD!! Very crunchy and flavorful… followed the recipe exactly. Thank you!!

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Bianca September 26, 2011 at 9:49 am

Made this. I tweaked it but it was amazing anyway. I used vegetable oil instead and since I didnt have the flavour that olive oil wouldve given I substituted the brown sugar with maple syrup…. I loved it.

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Samantha September 30, 2011 at 1:31 am

That looks so good! It’s like you took all the best fruits and nuts and put them in one bowl. :)
Personally, I swear by the cranberry granola from allrecipes.com, but I’m definitely going to try this the next time I have some rolled oats in the house.

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Pooja October 3, 2011 at 5:16 am

Ok, we made this today, it is super good!

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Adrianna October 3, 2011 at 6:48 am

This makes me happy!!

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Christine January 6, 2012 at 7:44 am

I made this last night after searching for a recipe to use up some dried figs I bought recently (my first fig experience!). HOLY COW. This is the BEST granola ever. Thank you so much for sharing your recipe! The only thing I did differently was substitute pepitas and sunflower seeds in place of the pistachios and pumpkin seeds as that was what I had on hand. Will make again and again. :-)

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Phillipa August 13, 2012 at 2:25 pm

Wowzer, this looks delish! Always looking for good breakfast recipes! Definitely one to try

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