I started making a version of this best-ever olive oil granola over a year ago, and have been making a batch nearly every two weeks ever since! Yes, I’ll fully admit I’m one of those people who eats the exact same thing for breakfast every morning (is it that weird??): dairy-free yogurt with granola and fresh fruit. It’s delicious, it keeps me full, it’s just “enough” of putting something together in the morning to make me feel like I made a bit of an effort (we all need easy wins in the morning, right?).
This is also probably one of the world’s most forgiving recipes. Did you run out of one of the ingredients? Sub something else in. Have some random pantry odds and ends you want to use up? Throw them in! Making a batch for someone that closely watches their sugar intake, or their sodium levels, or doesn’t like a certain type of nut? Modify the amounts, or remove ingredients completely, no problem. One thing I like to do is throw in some dried fruits every now and then — it gives it a different texture and adds a bit of a sweet bite.
Best-Ever Olive Oil Granola Ingredient Notes
To get started, you will need:
- Old-fashioned oats – the base of our recipe! I would not recommend replacing these with rolled oats — they are not the same thing!
- Raw pepitas – a beautiful, delicious nut that also gives this a nice green pop of colors. No need to chop!
- Unsalted sunflower seeds – this is one that can be hard to find unsalted at times (see footnote below), but it creates a great base for this recipe. And no need to chop!
- Unsweetened coconut flakes – I prefer large coconut flakes (I don’t even chop them) to shredded coconut, but both will work; just make sure they’re unsweetened. Choose whichever you prefer from a texture perspective!
- Raw almonds – this is where the chopping comes in – I prefer a coarse chop, but if you want a finer texture, feel free to chop into smaller pieces. You could also leave them whole if you like.
- Raw Pecans – a coarse chop here is perfect as well, but again, adjust to your preferences.
- Millet – if you have millet, it’s a great addition to this recipe. It gives it a delicious crunch, and adds a bit of visual interest as well. If you don’t have millet, this is ok to leave out, or substitute with another nut or dried fruit of your choice.
- Olive oil – don’t forget or skimp on this one! The olive oil is what gives this granola it’s delicous taste and really holds this recipe together.
- Maple syrup and brown sugar – this is where the sweetness comes in; feel free to modify if you’d like to make it a little less sweet or need to meet a dietary need
- Sea salt – a little sprinkle of coarse sea salt at the very ends gives this recipe it’s final kick! I personally love Maldon sea salt.
Help! What if I don’t have unsalted nuts / seeds?
If you’re in a pinch and can’t find unsalted nuts, or only have salted sunflower seeds (or another nut), you can put them in a mesh strainer (like this OXO mesh strainer from Amazon) and rinse them in the sink to remove as much of the salt as possible. You can then omit the additional salt at the end of the recipe.
While the granola is roasting in the oven, the rinsed nuts will dry out and become crunchy, just like the rest of the granola. It’s not my preferred way of making this recipe, but it does work in a pinch!
Best-Ever Olive Oil Granola FAQs
What is the difference between raw and unsalted nuts?
Raw nuts have not been roasted or salted at all. Unsalted nuts have been roasted, but they are not salted. Since we will be roasting this granola, raw nuts are preferable — they don’t have any additional oil from the previous roasting process. Not all nuts are easily available raw, so unsalted nuts also work well.
Can I make substitutions?
Yes! This recipe is very forgiving. If you have a few odds and ends (nuts and seeds) in your pantry and want to use them up, use them here! Alternatively, if you find you’re out of something needed here, feel free to substitute!
Can you add dried fruit?
Yes! You can add it as another ingredient, or even substitute it for some of the nuts or seeds (for example, perhaps you don’t have millet, but you have dried cranberries you would like to include). Throw them in as a 1:1. The only thing to consider with dried fruit is that it has more sugar. You can either adjust the recipe by slightly decreasing the brown sugar, or you can make this a slightly sweeter version.
Can you make this with sweetened coconut flakes?
I would not recommend making this with sweetened coconut flakes. Yes, it will work, but it will be very sweet.
How should you store granola?
Store your granola in an air-tight container (I love these Rubbermaid Brilliance containers) in a cool, dry spot for up to six months. You can also freeze granola in an air-tight freezer bag for up to six months. Just make sure to let it sit on the counter for a few minutes to thaw before eating (especially if you added dried fruit, as that will become very hard in the freezer).
How to Serve Olive Oil Granola
This best-ever olive oil granola can be eaten a million different ways!
- With fruit and yogurt, as pictured here
- Plain! Grab a handful or pack some in a little tupperware to snack on throughout the day
- With chia seed pudding (check out my Chia Seed Pudding with Granola & Berries recipe)
Granola is also something that is a great gift to give, and ships well! It’s perfect for an easy gift or care package!
I hope you’ll love this recipe and would love to hear what you think!
Best-Ever Olive Oil Granola
- 3 cups old fasthioned oats
- 1 cup sunflower seeds unsalted
- 1 cup pumpkin seeds (pepitas) unsalted
- 1 cup coconut chips unsweetened, coarsely chopped
- ¾ cup pecans coarsely chopped
- ½ cup almonds coarsely chopped
- ¼ cup millet optional
- ½ cup olive oil
- ¼ cup maple syrup
- ¼ cup brown sugar
- 1 pinch sea salt
- Preheat oven to 300°F.
- In a large mixing bowl, combine oats, sunflower seeds, pumpkin seeds, coconut chips, almonds, pecans and millet. Stir to combine.
- Add olive oil, brown sugar and maple syrup to the nuts and seed mixture. Stir to combine and all ingredients are evenly covered.
- Pour mixture onto a large, rimmed baking sheet and spread evenly. Bake, stirring every 15 minutes, until toasted, about 45 minutes.
- Sprinkle with a pinch of sea salt. Enjoy!