We’ve been getting back into our yogurt making adventures after a slight hiatus, so I decided to whip up a big batch of my favorite granola recipe to go along with our homemade yogurts for breakfast. This granola is inspired by a recipe posted by Martha Stewart back in 2010, and it’s always the one I turn to when I make granola. It’s very easy and the results are always great!
My recipe omits the extra brown sugar listed in Martha’s recipe, because I think the maple syrup pulls enough sweetness into this dish. I generally feel like granola can sometimes turn into an overly sweet, candy disguised as healthy situation, so I like to limit the amount of sugar I add to my granola when I make it at home. The mixture of maple syrup and olive oil provides the perfect flavor balance to this granola – savory, grassy notes from the olive oil complement the caramelized, maple notes of the syrup. Plus, there is no melting of butter or making a sugar syrup required, so this is an awesome and easy base that mixes right into the oats, nuts and seeds!
I also like that the add-ins are very flexible – any combination of nuts and seeds that you have on hand are a go! In addition, you can throw in any of your favorite dried fruits, candies, or chocolate chips after baking and cooling to make your own snack mix. The recipe provided below serves as a great base for any mix-ins, so creativity here is welcome!
I’ve listed some great variations to this recipe below, that can be mixed in and baked right into the granola:
- Nuts: Almonds, walnuts, cashews, pistachios, peanuts, hazelnuts, pecans, coconut chips/shreds (unsweetened and untoasted, otherwise they will burn).
- Seeds: Flax, chia, sesame, pumpkin/pepitas, sunflower
Remember to add any fruit or chocolate mix-ins only after baking or cooling, as these will burn during the baking process!
Recipe down below, photo up top! This makes a big batch that can be stored in an air-tight container or plastic bag and enjoyed for up to 2 weeks without becoming stale.
Maple and Olive Oil Granola
- 3 cups rolled oats
- 1 cup almonds, roughly chopped
- 1 cup hazelnuts, roughly chopped
- ¼ cup of flax seeds
- ½ cup of maple syrup
- ½ cup of olive oil
- 1 tsp salt
- Preheat oven to 300F.
- Roughly chop hazelnuts and almonds into large, bite-sized pieces (roughly, halves and quarters). Add nuts to a large bowl after chopping.
- Add oats, flax seeds, maple syrup, olive oil, and salt to the large bowl with the chopped nuts. Stir to fully combine all of the ingredients together.
- On a baking sheet pan lined with parchment paper or a silicone baking mat (Silpat), spread the granola into an even layer, using the entire baking sheet.
- Put the baking sheet pan into the oven, and bake the granola at 300F for 45 minutes.
- After baking, remove from the oven and allow to cool on the baking sheet pan completely, about 1-2 hours. Once fully cool, use a spoon to transfer the granola to an air-tight container or plastic bag for storage. Feel free to add any mix-ins at this time (dried fruit, candy, chocolate pieces).