Recipe of the Month: Olive Oil Granola
A few years back at my bridal shower, one of the activities my maid of honor planned was to have everyone at the shower write out their favorite recipe for me. One of my friends and old roommate gave me a recipe for Olive Oil Granola. During the time I lived with her, I was always envious of her amazing looking and tasting granola she’d make. It may sound ridiculous, but it’s because I had spent literally years trying to find a good recipe with little luck!
Call me granola, but I LOVE granola! Also, I have a hard time paying $6 for a small bag of it that doesn’t taste nearly as good from the grocery store. So, once I received the recipe for her olive oil granola, I changed some things and made it my own…a.k.a. perfected it! Now, I make my Olive Oil Granola almost every weekend and it lasts my husband and I for the week. We eat it as a quick and easy breakfast when we’re running out the door, snacks (as cereal or on top of Greek yogurt) or pre/post workout snacks. It’s that versatile!
The really nice thing about this recipe is you can add or cut extra ingredients as you see fit. Don’t have walnuts and really like almonds? Replace the walnuts with almonds! Have some flaxseeds on hand? Add them! Feel free to make this Olive Oil Granola your own and enjoy! As an added bonus, it’s gluten free and low FODMAP!
Here’s the recipe:
Olive Oil Granola
Makes ~7 cups (14 servings)
Cook Time: 40 minutes
- 5 cups old fashioned oats
- 1 cup walnuts
- ½ cup shredded coconut, preferably unsweetened
- ½ cup olive oil
- ½ cup brown sugar
- ½ cup real maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- Preheat oven to 300 degrees
- Line a baking sheet with foil or parchment paper
- Mix all ingredients in a large bowl and spread out evenly on baking sheet
- Bake for 40 minutes at 300 degrees
- When done, you can stir for small granola chunks or let cool for large chunks
- Store in a Ziploc bag when completely cool
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