Olive Oil Granola You Need to Make

We first discovered this method of making granola via Molly Wizenberg’s Orangette, and have been making some version of it ever since. It’s like a jazz trio of granola, stripped down to the basic elements of oats, coconut, and nuts, toasted slowly with just olive oil and maple syrup. No excess sweetening, heavy spices, or dried fruit.


Weighing out the ingredients on a scale makes this recipe especially fast to put together (read: less dishes to wash). Olive oil in granola? Don’t worry, your granola won’t taste like salad dressing, it adds a slightly savory warmth to the finished granola, and a modest amount of maple syrup add just the right amount of sweetness. Addictive. We love Enzo’s Table olive oil from Clovis, CA, and Coombs Family Farm maple syrup from Brattleboro, VT (both organic and available at Alameda/Castro Valley Natural Grocery).


You can use any combination of nuts and seeds you like, but we prefer to keep it simple with sliced almonds, whole walnuts or pecans (seeds have a tendency to get all over the counter ARGH). This is fantastic with plain yogurt and whatever fresh fruit you have on hand, with milk or on its own.


Prefer to buy your granola instead? There is a ton of granola on the shelves, much of it sickly sweet or mediocre. Local producers Randall Owczarzak, General Manager of Castro Valley Natural Grocery, would love to highlight are Way to Life Granola in Antioch (vegan), The Granola Guru in Oakland, Nut House from Berkeley (extra points for whole nuts). If you’re looking for something paleo-friendly, Carlo’s Grain Free Granola from Detroit was one of the first paleo granolas available.



  • 6 cups (600 grams) old-fashioned rolled oats
  • 2-3 cups (100 to 150 grams) unsweetened coconut chips
  • 3 cups nuts and/or seeds (400 grams, see headnote)
  • 2 teaspoons kosher salt
  • 1 cup (240 ml) maple syrup
  • 2/3 cup (160 ml) olive oil


  1. Preheat oven to 300 degrees F.
  2. Line two rimmed baking/cookie sheet pans with parchment paper.
  3. Combine all the dry ingredients into a very large bowl (if you’re using a scale, you can do this directly into the bowl), and stir well.
  4. Measure the maple syrup and olive oil, add to dry ingredients, and stir to evenly coat. This is usually easiest with your hands.
  5. Divide the mixture between the two prepared sheet pans (no need for precision here), and spread it out evenly.
  6. Bake at 300F for about 45 minutes, stirring the granola and flipping the pans a few times (about every 15 minutes), until golden brown, but not dark. You will know it’s done when the coconut chips look toasted and the entire mixture has gone from pale to an even golden brown color. Be sure to stir the granola in the corners of the pan inward as those tend to darken faster than the rest of the batch. Don’t overbake – granola only develops its crisp crunch as it cools.
  7. Allow to cool completely, then transfer the granola to airtight containers. Keeps up to a month at room temperature, freezes well for at least 3 months.

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