Homemade granola needs a balanced coating of oil and sweetener to bake into crisp pieces. This version combines rolled oats, almonds, maple syrup and Arbequina extra virgin olive oil. Cinnamon and salt round out the mixture without turning it into an overly complicated breakfast project.
The recipe is baked at a moderate temperature and left undisturbed while cooling. That final rest matters: the granola becomes crisper as it cools and can then be broken into clusters of any size.
Ingredients
Makes approximately 5 cups.
- 3 cups old-fashioned rolled oats
- 1 cup sliced or roughly chopped almonds
- 1/2 cup unsweetened coconut flakes, optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/3 cup Nermin Arbequina Early Harvest EVOO
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup raisins or chopped dried apricots, optional
How to Make Olive Oil Granola
1. Heat the oven to 325°F. Line a large rimmed baking sheet with parchment suitable for that temperature.
2. In a large bowl, combine the oats, almonds, optional coconut, cinnamon and salt.
3. Whisk the olive oil, maple syrup and vanilla in a separate bowl. Pour over the oat mixture and stir until evenly coated.
4. Spread the mixture in an even layer. Press it lightly with a spatula if you prefer larger clusters.
5. Bake for approximately 25–35 minutes, rotating the pan once. Stir only around the edges if they brown much faster than the center.
6. Remove when the granola is golden and smells toasted. It may still feel slightly soft while hot.
7. Let it cool completely on the pan without stirring. Break into clusters, then fold in dried fruit if using.
Watch Color Rather Than the Clock
Ovens and baking sheets brown granola at different rates. Begin checking at 20 minutes, especially when using a dark pan or coconut flakes. The granola can move quickly from golden to overdone near the end.
Maple syrup also darkens as it bakes, so look across the whole tray rather than judging one edge. Rotating the pan helps compensate for hot spots.
How to Get Larger Clusters
Press the coated oats into a compact layer before baking, avoid frequent stirring and let the tray cool fully. For a looser texture, stir once or twice during baking and again shortly after the pan leaves the oven.
Store fully cooled granola in an airtight container at room temperature. If adding dried fruit, fold it in after baking so it stays chewy rather than becoming hard in the oven.
Serve with yogurt and fruit, sprinkle over baked apples or package it in a jar as a homemade kitchen gift. Read more about this olive variety in our Arbequina olive oil guide, then try the recipe with Nermin Arbequina Early Harvest EVOO.