Olive Oil Granola (Nut-Free)

Close-up shot of the baked olive oil granola.

5 from 1 vote

Olive Oil Granola (Nut-Free)

Make a batch of nut-free Olive Oil Granola, naturally sweetened with honey and packed with wholesome seeds. The perfect crunchy, golden, and budget-friendly topping for yogurt or smoothie bowls.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 756kcal

Author: Caro Jensen

Ingredients

1/4 cup light olive oil
1/4 cup honey
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
2 cups whole grain oats
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
2 tbsp flax seeds
2 tbsp sesame seeds

US Customary - Metric

Instructions

Preheat the oven to 300F (150C). Line a baking sheet with parchment paper.
In a large bowl, mix the light olive oil, honey, vanilla, cinnamon, and salt with a whisk until fully combined.
1/4 cup light olive oil, 1/4 cup honey, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp salt
Add the whole grain oats and seeds. Mix to fully coat the oats and seeds with the oil and honey mixture.
2 cups whole grain oats, 1/4 cup sunflower seeds, 1/4 cup pumpkin seeds, 2 tbsp flax seeds, 2 tbsp sesame seeds
Evenly spread the mixture onto the lined baking tray and bake it for 30 minutes in total, stirring the granola once halfway through after 15 minutes.
Let the granola fully cool before storing it in airtight containers or jars for 2-3 weeks in your pantry.

Video

Notes

Sweetener: Use 1/3 cup of honey or your sweetener of choice of you like a sweeter granola.

Quantity: This recipe yields 2 pint jars of homemade granola.

Double batch: Simply hit the 2x or 3x buttons to double or triple batch the recipe.

Nutrition