Maple and Olive Oil Granola (My Favorite)

July 13, 2014
Maple + Olive Oil Granola - A fabulous recipe for granola! It's perfect balance of sweet, savory, & salty that makes it like health-conscious crack

This lazy Sunday evening in July, we sat in the window of our favorite wine bar.

Wine Bar

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and shared a picnic dinner.

I'm off to Charlotte, NC this week for work, while my husband holds down the fort.  Even though I'm excited to go, this introvert sure will miss her quiet evenings working from home.

I hadn't planned on cooking, of course, my sweet husband would be fine with the grill and fresh steaks from the meat locker, but somehow throughout the weekend, gaps in the fridge managed to be filled.  Homemade bread, flavored water, peanut butter protein balls, and quinoa pizza bites for snacking; Thai chicken lettuce wraps make a quick mid-day lunch

For his breakfast?

Our favorite granola, hands down.  I can't imagine ever making anything different.  The recipe made its first appearance on The Veggies last fall, although I thought it would be fun to bring it back, with updated pictures, for those who may be new to the site.

(The original post follows)

Maple + Olive Oil Granola - A fabulous recipe for granola! It's perfect balance of sweet, savory, & salty that makes it like health-conscious crack

I really just wanted something with a slight bit of crunch to top my greek yogurt.  Not that my standbys, a few chopped nuts, Ezekiel or Kashi cereal, weren't just fine.  After thumbing through several whole-grain cookbooks, the idea of making homemade granola seemed like an attempt worth trying

It shouldn't be too sweet, an easily adaptable recipe to which I could add our favorite flavors, yet grown-up all on its own.

When I ran across this Olive Oil and Maple Granola, I knew that would be my launching point.  Not only was it a Food52 community pick, but it had everything I'd been looking for

Maple + Olive Oil Granola - A fabulous recipe for granola! It's perfect balance of sweet, savory, & salty that makes it like health-conscious crack

Oats, I love oats, don't get me wrong, nuts are ok, but as a personal preference, I wish for them as an accent.  Maple syrup is a friend, coconut, olive oil and salt

A bit of something for every palate, salty, savory, and sweet

As the first batch emerged, I knew it was a keeper.  The smell was incredible, with low and slow cooking perfecting its crunchy texture

A second iteration included cinnamon, vanilla, and toasted wheat germ, along with a few dried cranberries mixed in at the very end

Maple + Olive Oil Granola - A fabulous recipe for granola! It's perfect balance of sweet, savory, & salty that makes it like health-conscious crack

Really, really good

So when it came time to decide what to bring for our Food Swap in September (theme: Grazing Food), it was a no-brainer.  A full batch of granola and I was set.

A couple of words to the wise:

You'll want to take the granola out as soon as you see it starts to turn brown.  It won't be crispy right away, its texture developing as it cools.  It sure makes a lot!  (Though it does freeze well)

Maple + Olive Oil Granola - A fabulous recipe for granola! It's perfect balance of sweet, savory, & salty that makes it like health-conscious crack



ps:  If you're someone like me who looks for nutrient balance in her meals, the granola, on its own, is high on the carb side.  Don't forget to have it with your favorite protein source to create a balanced meal, greek yogurt, cottage cheese, etc.

Also .. though the nutrient count is broken down by 1/4 cup.  Again, for me, the crunch is really what I'm after, and use far less, probably a tablespoon or two, more as a garnish.

— — —

~ Adapted from Food52

Maple and Olive Oil Granola (My Favorite)


  • 3 cups old-fashioned rolled oats
  • 1 cup raw pumpkin seeds
  • 1 cup raw sunflower seeds
  • 1 cup unsweetened coconut, shredded or flaked
  • 1 ¼ cup pecans, coarsely chopped
  • ¾ cup maple syrup
  • ½ cup olive oil
  • cup natural sugar (Sugar in the Raw or Turbinado)
  • 1 tsp sea salt
  • optional: dried fruit (we love dried cranberries or blueberries)


  • Preheat the oven to 300° F
  • Line a rimmed baking sheet with parchment paper.
  • Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, syrup, olive oil, sugar, and sea salt in a large bowl and mix until well combined.
  • Spread the granola evenly over the prepared baking sheet, spreading it evenly in a single, clumpy layer.
  • Bake for 10 minutes. Remove the sheets from the oven, close the door to retain the heat, and scrape the outer edges of the granola toward the center and the center out to the edges. Work gently to maintain the crunchy clumps.
  • Put the baking tray back in the oven and repeat the baking & scraping a second, third, and fourth time, for a total of 40-45 minutes (or until the granola is toasted)
  • Remove granola from oven and season with more salt to taste.
  • Once the granola has cooled, stir in the dried fruit.
  • It will keep, stored in an airtight container, for at least a week, although it will also freeze beautifully
Serves: 28
Nutrition + Show
Calories 205
Total Fat 14.4g
Saturated Fat 3.1g
Carbohydrates 17g
Fiber 2.5g
Sugars 8.2g
Protein 4.1g
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  • Reply Rachel July 13, 2014 at 3:53 pm

    I made granola this morning that’s pretty similar to this, but I love that you used coconut sugar! Sounds totally delicious.

    • Reply sexyveggie July 13, 2014 at 4:45 pm

      Thanks so much Rachel!

  • Reply Valdas July 17, 2014 at 10:46 am

    This looks delicious. I have about 10 granola recipes and make different recipes every week so don’t feel too bad :). Do you think an add-in like chia seeds or flax would alter the taste too much?

  • Reply Maureen August 2, 2014 at 7:07 pm

    I am all about granola. It’s such a lovely little treat any time of the day. The maple granola sounds delicious too, reminds me of my days in New England with maple syrup. A delicious treat to share.

  • Reply Janis August 11, 2014 at 7:27 am

    This is so amazing, I woke up at 4am thinking about it. I used brown sugar in place of coconut sugar and added dried cherries after cooking. Just about the most perfect snack ever!

    • Reply sexyveggie August 11, 2014 at 11:33 am


      Thank-you so very much!


  • Reply Shoma August 31, 2014 at 11:53 am

    I woke up this morning thinking, oh, I need to run to the store for cereal. Not half an hour later, my kitchen smells wonderful and I’m looking forward to my first bowlful of homemade granola. Excellent timing, Ali!

  • Reply Lydia September 20, 2014 at 1:32 pm

    5 stars
    My husband and I just got a jar of this granola as a gift, and it was fantastic! Definitely, plan to make some more on our own.

  • Reply Meghan Karaan October 11, 2014 at 9:59 am

    This is now the only granola I make! It’s the best! I’ve made it many times, and just wanted to give a little warning: I usually use raw pepitas from Trader Joes instead of the pumpkin seeds, but I ran out and tried subbing roasted, salted pumpkin seeds from the snack aisle in my neighborhood grocery store. I figured I could reduce the salt in the recipe and it would be fine. But they ruined the batch and I have had to go through and pick each one out before serving. Both texture and taste are bad. Don’t make the same mistake I made — only use unsalted, unroasted seeds and nuts!

  • Reply Alexine November 9, 2014 at 4:15 pm

    5 stars
    I’ve been meaning to make granola for a while. It’s not something I usually have on hand, but your post makes me think that I should probably change that. xx

  • Reply Gladys December 6, 2014 at 11:14 am

    5 stars
    I’m still stuck on the Rancho La Ruerta granola that I think you posted about years (?) ago — or maybe it wasn’t you that posted about it. I’ve been there and have their cookbooks. I leave out the oil and honey and use the apple and orange juice as a sweetener — it always seemed too rubbery with the honey and oil. Anyway, it cuts down on the calories and the granola toasts up to be crispy and full of flavor.

  • Reply Gemma February 17, 2015 at 3:01 am

    The only thing that has made your granola better is discovering that I can mix up two batches at the same time and then freeze one of the batches for later. Kiddo four arriving has made me a believer in the deep freeze. And the granola only takes a few extra minutes.

  • Reply Bree April 24, 2015 at 2:51 pm

    Why does it take someone else’s sense of freedom to inspire my own? It’s Monday morning and I’ve just returned from two glorious weeks in Spain. I’m easing back into real life and there, sitting reproachfully on my counter, are the ingredients for the Early Bird granola I didn’t have time to make before we left and have vowed to make tonight if the jet lag doesn’t get me first. Like all returning vacationers, I’ve vowed to take life more slowly, savor my meals and my dog walks. And now, thanks to you, a new resolution: Make the most of what you have, even if you don’t think you have all the seeds you need

  • Reply Mandee April 29, 2015 at 11:34 am

    Was literally eating a bowl of granola when I saw your post. I’ve been making granola at home ever since a friend gave me a recipe from Bon Appetite. I’ve modified it slightly as well – bigger batches mostly. I make it constantly and often give it away when I go over to friends homes as host gifts. It’s been especially handy to give to all my friends who now have babies and need quick breakfasts. Best present ever to give.

  • Reply Ana August 3, 2015 at 4:17 pm

    5 stars
    I’m here to tell you, more than a year after you shared this that I made this today and I am in love. You are absolutely right, it crackles in my mouth and lends a robust sweetness. I only used 1/2 cup of maple syrup though and found that to be plenty. Your words always convince me to make the recipes that you share and none of those recipes have failed me. You’re the best, Ali!

  • Reply Preet March 2, 2016 at 8:05 am

    I meander around from granola to granola. This one looks like a keeper…

  • Reply Carol September 4, 2016 at 12:38 pm

    5 stars
    I’ve been making a batch of this every couple of weeks for months now, and love how easily and quickly it comes together. My genius innovation? (she said modestly) Once it has cooled and is ready to scoop into a jar, just carefully fold the parchment into a sort of funnel/cone type thing and you can pour it all in in one shot. I found the process of scooping it one spatula-full at a time into a jar to be so tedious that I’d wind up leaving the whole pan sitting on the table for a week and we’d scoop directly into our bowls. Pretty slatternly, yet here I am admitting it. So if my parchment folding technique is useful to even one of you, I’ll be happy.

  • Reply Taylor O'Halloran October 24, 2016 at 7:38 am

    5 stars
    I am a huge fan of homemade granola, and always have some in the house. I made this over the weekend and had my first bowl this morning – delicious! I like it’s nutty, mellow flavor. I also made your Olive Oil and Rosemary Cake (twice!) last week for my work colleagues and for my husband and wanted to say thanks for the excellent recipe. It was a huge success.

  • Reply Elena Toma April 4, 2017 at 3:40 pm

    This is THE STUFF. I have tried quite a few granola recipes in my time and never found one worth repeating, but I have a feeling I’ll be making this one every week. B/c husband is allergic to tree nuts and I don’t like making everything taste like peanuts, I skipped the nuts and added some crushed hemp seed and whole alfalfa seeds. Soooo yummy, and I am amazed that it doesn’t taste like my fairly strong flavored olive oil?! Thank you for the recipe

  • Reply Rachel May 23, 2017 at 5:29 am

    I’ve switched from buying granola to just making a huge batch every 2-3 weeks. I think you took the simpler route and I just took the you-know-what-i-like-all-the-things route.

    Love the addition of coconut chips, I snack on those constantly but have never added them directly to my granola. 🙂

  • Reply Alaina Monster September 19, 2017 at 8:48 am

    5 stars
    I love how easy this is to make. I eat granola almost every day for breakfast. Gives me that start I need, without weighing me down. I love the option of dried cranberries in this.

  • Reply Megan Dyer October 25, 2017 at 5:30 pm

    5 stars
    This never lasts long at our house. It’s addictively good! The salt makes it a bit savory as well as sweet. I cut back on the maple syrup, as I didn’t have much left after the first batch, and also the brown sugar, to about 1/4 cup syrup and 1/2 cup brown sugar. Yum!

  • Reply Felicia December 2, 2017 at 11:31 am

    So, I screwed up while making this but that’s OK! I accidentally bought sweetened coconut instead of regular and therefore only put half the amount in. But the best part is where I left it cooling in a slab – my usual granola recipe does this to get some crumbly clumps – and it became a rather solid mass.
    Well, they’re the best granola bars I’ve ever eaten

  • Reply Diana V January 30, 2018 at 12:35 pm

    5 stars
    I’ve made a similar granola for years but never with olive oil. That is such a great tip. I’ve also used a mix of rolled oats, barley, and rye. All really heart healthy and add a complexity to just rolled oats. I do the same thing when I cook rolled oats for hot cereal. A batch of granola is in the oven now with olive oil. Thanks! 🙂

  • Reply Silvia Martinez January 31, 2018 at 7:30 pm

    5 stars
    I made this the other day and I am OBSESSED! My one complaint is that It is so delicious that I have a hard time keeping my hand out of the container every time I pass through the kitchen! Thanks for a recipe that I will surely be using for years to come. xo

  • Reply Anjali February 21, 2018 at 11:39 am

    This is seriously my new fave go-to granola recipe! I’ve made it three times now and love the saltiness. Once before, I ran out of maple syrup so I subbed in some honey and it was equally as delicious. I love eating it with coconut yogurt. Thank you so much for sharing it ?

  • Reply Liza March 10, 2018 at 10:59 am

    5 stars
    So, my only question is, you amazing people who keep granola in your house…how do you not eat it all in a matter of days? Hours, even!
    I have found that whenever I have granola around all other food is magically transformed into lard.
    “Why eat that lard-salad when I could have…granola?”
    Anyway, this recipe sounds amazing, I should bolster my willpower, let myself make it and then force myself to NOT EAT ALL OF IT. Maybe I’ll even put it on a salad…

  • Reply Adriana April 30, 2018 at 10:00 pm

    This is so going in my meal prep as a snack for this week. this looks way too good! Have a blast in Charlotte! I’ll be there as well.

  • Reply Maggie May 1, 2018 at 5:57 am

    5 stars
    And I’m here to tell you I can’t thank you enough for this recipe. I’ve been looking for something like this for ages. Great Britain doesn’t really do granola…and it’s so expensive when you find some. I have the day off today, so I’m headed out to buy the ingredients. xx

  • Reply Kristy Bullard May 1, 2018 at 7:28 am

    5 stars
    Reminds me of Marge Bakery’s granola, with the generous olive oil and coconut chip usage! (I might be biased)

  • Reply Elaine May 1, 2018 at 11:32 pm

    Love granola! I need to make this at home 🙂 Brings back memories of 8th grade cooking class. My cooking partner put 3 Tablespoons of salt instead of 2 teaspoons. When the teacher tasted it, her face!! Lol. Thanks for sharing, hope my granola turns out as beautiful!!

  • Reply Tina May 1, 2018 at 11:47 pm

    5 stars
    I’ve been making this granola for a few years now. I totally agree with you on how good it is. Almost life changing. I will admit to traveling with some in my suitcase

  • Reply Iya - Louisa May 2, 2018 at 3:39 am

    5 stars
    Yes. I’ve been making a version of this, based on Melissa Clarks’s recipe in the NYTimes, for a couple of years now. It’s our special treat granola, when I’m feeling celebratory, or when I’ve recently been given another precious half-gallon of maple syrup (which I would drink given half an opportunity)

  • Reply Komal May 2, 2018 at 6:20 am

    What a great combo! I never thought to mix the two but the buttery texture of olive oil and the sweet maple must be great

  • Reply Azlin Bloor May 2, 2018 at 4:01 pm

    5 stars
    I love granola, and for the exact reason you mention at the start, that extra crunch on the yoghurt makes such a huge difference. I love everything that you’ve got going in this granola, Ali. Maple syrup, coconut and pecans – some of my favourites!

  • Reply Melanie May 3, 2018 at 6:54 am

    5 stars
    The wine bar seems like a nice trendy place to meet up with friends. Love his recipe. I never though to use olive oil to make granola before that’s different! It looks really nice and something I’d love to try myself as I wanted to try my hand at making granola x

  • Reply Jennifer Prince May 3, 2018 at 7:06 am

    I am loving that you have so many granola recipes on here! I want to try a few of them since I’ve never made it before, but it’s so good. 🙂

  • Reply Tara Pittman May 3, 2018 at 12:25 pm

    Now I know the secret to good granola. I will take it out before it browns next time.

  • Reply Karlyn Cruz May 3, 2018 at 2:48 pm

    Wow! I’m a huge fan of granola and I really like to play with it: add some dried pears, some cranberries, pecans instead of almonds… But I must confess, I’m a huge fan of Heidi Swanson’s recipe (with orange zest and butter). I will have to try your recipe, anyway. I can’t wait!

  • Reply Sarah Bailey May 3, 2018 at 3:15 pm

    Hands up I am really into granola at the moment it is just delicious, I bet maple adds a really delicious flavour to it as well – I’ll have to try this out!

  • Reply Annreeba May 3, 2018 at 11:31 pm

    Wonderful recipe, thank you. Nothing like good, real granola in the morning with almond milk!

  • Reply Sondra Barker May 4, 2018 at 2:15 am

    5 stars
    Thank you so much for this recipe! I was just diagnosed with celiac disease and am not enjoying my foodie blogs so much right now…BUT I can easily locate GF items to make this granola, and I am craving some granola with flavor and the right texture! Also, I live in New England and am a maple syrup addict, so this is perfect…

  • Reply Ashley Roberts May 4, 2018 at 8:40 am

    5 stars
    This is seriously my new fave go-to granola recipe! I’ve made it three times now and love the saltiness. Once before, I ran out of maple syrup so I subbed in some honey and it was equally as delicious. I love eating it with goat yogurt. Thanks so much!

  • Reply Eliza May 4, 2018 at 5:55 pm

    5 stars
    I have been making and tweaking granola for years and had a house recipe down pat. Then I stumbled upon your blog post and thought I’d give it a try because I had not yet tried olive oil or coarse salt in my granola and I have to say, there is no need for another recipe EVER. I haven’t been able to locate the coconut chips so I just use medium, unsweetened, desiccated coconut, switch up the dried fruit and leave out the brown sugar altogether. Fabulous! My husband and I agree that it is the best granola we’ve had to date. Thank you so much!

  • Reply Stephanie May 5, 2018 at 2:22 am

    My husband has granonla with his breakfast everyday, and he love maple syrup so I might have to try this one for him. I have never thought of making it myself

  • Reply Nicole May 8, 2018 at 12:46 pm

    I think this is the granola of my dreams. So many others interest me for a bite or two, and then I am bored. Maple syrup + olive oil is finding its way into a lot of my meals lately. Which is excellent!

  • Reply Karen May 8, 2018 at 7:00 pm

    This is a little like Alton Brown’s granola recipe, but his has nuts (cashews!) with shredded coconut. I’ll bet those seeds and big ole coconut chips make for some mighty fine granola. I love granola, too, but seem to forget about it. I’m looking forward to trying this one out!

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