Simple Olive Oil Granola

Simple Olive Oil Granola

This Olive Oil Granola recipe contains no questionable ingredients, is very customizable, and is better than any store-bought granola out there. It is delicious on yogurt, in milk, on top of a fruit crumble, or by itself as a snack. This recipe only takes about 35 minutes to make, and keeps fresh for about a week...if it lasts that long. We used our Kitchen Blend Olive Oil in this recipe, but feel free to experiment with our flavored oils like our Chocolate Olive Oil, Meyer Lemon, or Blood Orange! You can also switch out the add-ins according to what you have in your pantry, so you make make your granola fit exactly to your tastes. Enjoy!



Olive Oil Granola Recipe:

  • 1/2 cup Kitchen Blend Olive Oil
  • 1/2 cup agave or maple syrup
  • 1/2 heaping teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 tbsp orange zest 
  • 3 cups old-fashioned rolled oats
  • 1 cup raisins or other dried, chopped fruit (We used jumbo raisins and dried figs)
  • 1 cup coconut
  • 1 cup almonds


  1. Heat the oven to 300°F and line a baking sheet with parchment paper.

  2. Whisk together the olive oil, honey, cinnamon, nutmeg, and salt in a large bowl. 

  3. Add the oats and almonds into the oil mixture and stir to coat. Don’t worry if you add a little more oats or almonds — granola is very forgiving. 

  4. Transfer the mixture to the prepared baking sheet and spread into an even layer. If the granola is clumpy, use a spatula to press it into the pan.

  5. Bake, stirring halfway through, for about 20 minutes total. The granola is ready when golden-brown and the almonds have toasted — it will still feel a little wet coming out of the oven but will dry as it cools.

  6. Next, mix in your dried fruit. If you want clumps of granola, press down the granola before it cools, which will help it stick together. Cool completely before storing.

  7. Transfer the cooled granola to an airtight container for long-term storage at room temperature.

Product Links:

Kitchen Blend Olive Oil 

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