Olive Oil Granola
Servings: 1 week's worth of breakfast
Ingredients
- 2 cups rolled oats
- 1 cup slivered almonds
- 1 cup sunflower seeds
- 1 cup dried cranberries
- ½ cup whole almonds
- ½ cup extra virgin olive oil
- ½ cup honey
- 2 tbsp light brown sugar
- 2 tsp salt
Instructions
- Mix all the ingredients, bar the dried cranberries, in a large mixing bowl and stir until evenly combined. Spread the granola mixture on a lined baking tray.
- Bake in a 160°C (320°F) oven for about 30 minutes, stirring every 10-15 minutes. Add in the dried cranberries and bake for another 10-15 minutes, until the oats are nice and toasty.
- Remove the granola from the oven and cool to room temperature. Have it with milk for breakfast or plain as a snack! The granola can keep for up to two weeks in an airtight container.
Notes
- feel free to replace the almonds, sunflower seeds and dried cranberries with any other fruit, nuts or seeds; the recipe really is quite adaptable. You can also replace the honey with maple syrup, gula Melaka (Mama Loh’s suggestion) or molasses (use 1/2 the amount).
- I usually fervently oppose using US Imperial measurements, but in such a case where precision isn’t necessary, measuring by volume instead of weight makes better sense and is a lot quicker.