Preview: This Olive Oil Granola deserves to be your new breakfast habit. Sprinkle it over yogurt or eat it with a spoon. The chocolate version will change your life!
When I tear open a package of storebought granola, I like to eat it like Chex cereal–in whole pieces. Don’t give me a bunch of powdery and dry crumbs. It makes a sad way to start the day.
Each ingredient in this olive oil granola is clearly identifiable, crackly, crunchy, and irresistibly tasty. It’s the best yogurt topper ever!
Don’t miss the chocolate version. You may never eat granola without chocolate again.
A GRANOLA RIDDLE
Question: How is granola like an oatmeal cookie?
Answer: Both are delicious and taste similar. Both contain heart-healthy oatmeal, some form of sugar and fat, and should probably be eaten in small quantities. (Speaking for myself here.)
Question: How are they different?
Answer: Oatmeal cookies usually contain flour and eggs. Granola does not. That means granola most likely has fewer calories (depending on the recipe) and is gluten-free.
Have you ever made your own granola? It’s not hard at all. All you need is a large bowl and a big spoon. But be warned. Once you make it, you’ll never want to go back to the grocery-store variety.
Try this Apple-Cranberry Yogurt Parfait with Olive Oil Granola
Do you like granola with your yogurt? The sweetness and texture of granola contrast perfectly with the tang and creaminess of yogurt.
Ingredients and Substitutions
- OATMEAL: This recipe is written for old-fashioned oats. Instant oats are thinner so the bake time would be different. Steel-cut oats are a completely different animal. Save those for another recipe.
- OLIVE OIL: Extra-virgin olive oil that smells fruity will set this granola apart from the average. You could use avocado or grapeseed oil, but it won’t be quite the same. Coconut oil has been suggested as another option. I can’t vouch for it personally.
- BROWN SUGAR: Brown sugar adds a butterscotch flavor that plays well with the maple syrup. If you use artificial brown sugar as a substitute, watch your granola carefully in the oven. It has a tendency to brown faster than real brown sugar. Read the package for the specific amount recommended to replace regular brown sugar.
- MAPLE SYRUP: Maple syrup is a distinctive feature of this recipe. Honey or molasses are both thicker than maple syrup, so they would not be a 1:1 replacement. Read more about how to substitute for maple syrup.
- DRIED FRUIT AND NUTS: Because I buy dried fruit and nuts from Costco in large quantities, I feel compelled to add fruit–usually raisins and dried cranberries– to nearly every recipe I can. Gotta use them up before they get old. Chopped dates are good, too.
When it comes to nuts, I play fast and loose. Substitute unroasted cashews, macadamias, walnuts, pistachios, pinenuts, etc.
- COCONUT: Coconut flakes (shaved coconut) are my favorite ingredient. Of course, you could substitute shreds, but coconut lovers will appreciate the bigger pieces of coconut. It’s fun to pick them out of the mix and eat those toasty babies individually when no one is looking.
***Chocolate Olive Oil Granola
I’m telling you. This is the BEST stuff. Can’t keep my hands out of the
cookie granola jar.
- Add 2-3 tablespoons of dark (Dutch-processed) cocoa powder to the oatmeal and nut mixture. Do this before adding olive oil and maple syrup.
You can substitute regular cocoa for the Dutch-process cocoa. However, the finished product will not look or taste as chocolatey.
- I leave out the dried fruit in the chocolate version. It’s a personal preference.
If you want to keep your granola lean and mean, check out my recipe for Skinny Granola. That name may be an oxymoron, but it’s leaner than this recipe for Olive Oil Granola.
FAQ about making homemade granola:
No. Refrigeration will cause granola to eventually lose its crispiness.
Yes. Wrap securely in a freezer-weight zippered plastic bag.
Granola can be stored in the pantry for approximately one month. Store in a Mason jar or zippered plastic bag. Prolong the storage period by vacuum-sealing your granola into a Mason jar in much the same way I do lettuce.
Only stir it once while baking. When done, press granola down onto the tray with a spatula or your hand (good use for exam gloves). Let it cool completely before you break it up.
Since I eat all of my granola with yogurt, I prefer the granola broken up into smaller pieces. Otherwise, I eat too much.
Granola and muesli contain the same dry ingredients. However, granola has oil and liquid added so that when baked, it coats the crumbles and helps them stick together. Muesli can be served cooked or uncooked.
Any dried fruit such as dried cranberries, raisins, dried cherries, dried blueberries, dried apricots, or mangoes, etc.
Let me repeat that you should wait until after the granola is baked before you add any dried fruit. Otherwise, it can turn really hard when it cools, as in hard enough to break a tooth.
More Recipes for Oatmeal Lovers
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Hope to see you again soon!
p.s. Questions? Email me: paula at saladinajar.com.