Go Back
Print Recipe

Olive Oil Granola

Prep Time5 minutes
Cook Time30 minutes
Course: Breakfast, Snack
Cuisine: Mediterranean
Servings: 1 week's worth of breakfast
Author: Jun

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.