Homemade Granola with olive oil
With limited pantry ingredients, I was curious whether I could make homemade granola with olive oil. It was delicious and I had to share this recipe. My homemade granola is made with porridge oats (enriched with bran) as I bought the wrong packet here in Sweden, sunflower seeds, pumpkin seeds, toasted chopped hazelnuts, dedicated coconut, olive oil, maple syrup, a small amount of brown sugar, cinnamon, cardamom, vanilla and salt. Then toasted in a slow oven for 45 minutes, cooled then stored in a sealed container.
Homemade granola is perfect for breakfast served, with yoghurt or milk, sliced banana or berries.
Granola is also a perfect homemade gift idea. Place it in a clear bag with a red ribbon, or buy a glass canister.
Takes = 10 minutes prep.
Bakes = 45 minutes
Makes = about 7 cups
Ingredients
- Porridge or rolled oats – 3 cups, 255g
- Toasted chopped hazelnuts or almonds – 1/2 cup
- Pumpkin seeds – 1/2 cup
- Sunflower seeds – 1/2 cups
- Desiccated coconut – 1/4 cup
- Brown sugar – 1/4 cup loose, 30g
- Maple syrup – 1/2 cup, 125ml
- Olive Oil – 1/2 cup, 125ml
- Cinnamon – 1 teaspoon
- Ground cardamom – 1/2 teaspoon
- Vanilla powder, or extract – 1/4 teaspoon
- Fine salt – 1/8 teaspoon
Method
- Preheat oven to 150˚C static. Paper line a large baking tray.
- Toast hazelnuts in the oven for 8-10 minutes, remove cool and rub the skins with a tea towel to remove. Once cooled chop finely.
- Mix all dry ingredients in a large bowl and toss around, then pour over oil and maple syrup. Combine until all the dry ingredients are coated.
- Bake in the oven for 15 minutes, remove and toss the granola, and repeat twice baking for 15 minutes removing and tossing. Cool completely on the tray before serving or storing in a sealed container.