A simple granola made from jumbo oats, olive oil and maple syrup. A versatile base recipe allowing you to get creative with your extras.
Does the world really need yet another granola recipe? I mean, I wouldn’t be surprised if every single recipe blog in the land had their own version, all equally delicious I’m sure. So why add mine into the fold?
I’ve served up this granola on every single retreat I’ve ever catered, and at each retreat I am always asked for the recipe, so here it is.
I used to make my granola with coconut oil, but in recent years switched to olive oil simply becuase I could’t find coconut oil in rural Italy. Olive oil gives a crispier granola, and it’s cheaper too. I would never go back. My preference for granola is to use jumbo oats, porridge oats will of course work also, but the texture with jumbo oats is less ‘floury’.
When making granola I personally prefer to toast just the oats in the oven and then add seeds, dried fruit and coconut half way through cooking. I just don’t like the way the nuts burn, or the dried fruit over caramelises in the full heat of a hot oven.
This recipe totally allows you complete creative freedom on the end dish; fill it up with what ever you like, then serve it with fresh seasonal fruit, Greek, natural or coconut yoghurt, and perhaps an extra drizzle of milk. My late winter / early spring seasonal fruit favourite is roasted forced rhubarb.
photos & recipe updated April 2020, and yes I’m still serving this EVERY retreat.
Recipe now also available as a How to Video on my IGTV HERE
- 600g jumbo oats
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 100g olive oil
- 100g maple syrup or honey
- 1 teaspoon vanilla extract
- + Chopped seeds, nuts, dried fruit, coconut - desiccated or chips, your choice.
- Pre heat the oven to 160ºC (fan)
- In a large bowl toss the oats with the cinnamon and salt
- Warm the olive oil and maple syrup or honey together in a saucepan until loose, stir until well blended. Add the vanilla extract and pour over the oat mixture, making sure all the oat grains are well coated.
- Spread the oiled oats in a thin layer on a lined baking sheet, go onto another sheet if necessary. If the oats aren't in a thin layer they won't crisp up. Transfer to the pre-heated oven.
- After 10 minutes, remove and sprinkle over your chopped nuts, seeds, dried fruit and coconut. Stir so everything is evenly spread and return to the oven for a further 10 minutes or so until toasty and browned.
- Allow to cool fully before transferring to an airtight glass jar where it will keep for a few weeks.
- A serving of granola is approximately 40g.
I don’t think there will ever be enough granola recipes out there! The smallest variation makes a big difference to the taste and texture. I agree with you about the added sugar, it’s not necessary to add too much, just enough to add a little sweetness and to help everything stick together 🙂
I’m starting to agree with you Nadia, although I have to say I hardly ever make this at home for me – usually just when catering for others and then I end up having leftovers! Must try another version next time around.
Making granola fro 6 guests is awesome. You make me wanna throw a granola party with that idea. Love the addition of dried cranberries.
60! though not all at the same time thankfully, that would be a hell of a lot of oats. A granola party sounds like a most excellent idea! Thanks Bintu
Delicious! This is perfect for me as I really need to cut down on sugar. And festive too! xx
Thanks Emily! It needn’t be a festive dish, but I rather like the way I managed to time it perfectly with this time of year!
I really should make my own granola as it’s one of my favourite cereals. Your granola looks fab and love that it’s low sugar;-)
Thanks Camilla, yes definitely look into making your own – so much better than shop bought – and you get to add whatever ingredients you want! woop!
I’ve never really tied fruit in my cereal because I didn’t like the idea of it. Your post however has certainly got me interested 🙂
Really, never? Yes definitely helping you to your 5 (or 9) a day by having a piece of fruit with breakfast!
great to see a low stage version. pumpkin seeds is always a must in mine!
Yes, love pumpkin seeds in mine too – some sneaky hiding in my mixed seeds I added! Thanks Roz
I don’t think you can ever have too many granola recipes. This is a really good picture too 🙂
Thanks Dannii, was pleased with the pics too! Now I just need to plot my next Granola recipe!
I love granola and whenever I make it I tend to leave out the sugar or keep the content very low too. I love the sound of yours with its festive twist! Hope you are well and not too stressed at the prospect of getting all those presents sorted. I think if you just cooked up some of your recipes your friends and family would be very very happy!!
Great minds think alike there then Vicki! Thanks so much, glad you like the sound of this one (we also made a version of it at my recent cooking class 😉 )! Presents and Christmas (and making granola no doubt) will be attacked with a vengeance next week – then all will certainly we well here! Thanks for stopping by! 🙂
Despite not eating much granola I seem to have, I think, three recipes for it on the blog! One of my favourite lower sugar ways is to sweeten with apple or ripe pear puree. You would think it would be wet and never bake but I keep it at a very low temp and bake for quite a while – more like dehydrating I guess. Like brownie recipes, the world can never have enough – healthy – granola recipes 😉
Wow – 3 recipes for a non eater is impressive! I have to admit I don’t usually make granola for me to eat at home, but have enjoyed the leftovers and eating it on the retreats – I just know its not best breakfast nutrition protocol for me ;). Love your puree idea – especially using current seasonal fruit! And yes I agree re the brownies!!
I love the use of dried cranberries and coconut in your granola, and with fresh pomegranate to serve, it sounds and looks delicious. I must make more granola, it is so useful to have ready isn’t it. Thank you for linking to my recipe too 🙂
Thanks Lucy! I have to admit I don’t usually make granola for me to eat at home, but it does feel like a wonderful treat, and ready to have for rushed mornings (like this morning!) – your recipe looks super too!
Wonderful! I can’t wait to try this at the weekend, thanks for sharing x
You’re welcome! Hope you enjoy the granola!
Just a Few Lines to Say Thank You So Much for the Wonderful Recipe !!! I’ll Definitely Try It.
This is such a great post! I love how you explained the cooking techniques so clearly, especially the tips for achieving the perfect texture and flavor. Cooking can sometimes feel intimidating, but your step-by-step guide makes it seem so approachable. I can’t wait to try out the recipe—I’m sure it will turn out amazing! Thanks for sharing such valuable insights.”
Looks so delicious…thanks for sharing this wonderful receipe…
looks delicious…thanks for sharing the wonderful receipe…