This healthy, salty sweet granola recipe is one of my favorites. There are only a few ingredients and it makes a lot so it’s great to make during the week to have a healthy quick snack throughout the week.
Granola is one of those snacks you tend to buy packaged, which is fine, but once I started making my own granola, specifically this olive oil and maple syrup granola, it’s hard to go back to the store-bought stuff. Plus most store bought brands are loaded with sugar and potentially not-so-good preservatives or “natural flavors” (that are not so natural – read more here).
Making your own granola is great because you can customize it to your own unique taste buds. You can mix it up by adding different nuts, dried fruits, spices or add more salt if that is your thing. Homemade granola is truly a choose your own adventure snack. 😉
In this economy, maybe the best thing about homemade granola is that you ultimately control the price. You can shop in bulk for the individual components, which is nearly always the more affordable option. Plus, you probably have already have a few of the ingredients already in your pantry.
My favorite way to enjoy this granola recipe is with greek yogurt with a tiny drizzle of honey…so good, but beware, this granola is addicting.
Give this awesome recipe a try!
Gina
Ingredients
- 5 cups of rolled oats ( I prefer One Degree Sprouted Oats since I know they are glyphosate-free)
- 1 cup maple syrup
- 1 cup olive oil
- 1 Tbsp salt
- 1 cup chopped walnuts
- 1 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F and line a large rimmed baking sheet with parchment paper or silpat mat.
- In a large bowl, mix together the oats, syrup, olive oil, salt and walnuts until evenly coated.
- Spread the mixture evenly on the sheet pan and bake for 30 minutes – mixing halfway through.
- Remove from the oven and stir in the almonds and bake for an additional 30-40 minutes, stirring halfway through to ensure evenly browning. *Keep checking nearing the end, because brown can turn burnt very quickly*
- Remove from oven and let completely cool on the tray.
- Store in an airtight container for up to 2 weeks.
- Enjoy!
Notes
Mine came out a little too wet, you might want to experient with reducing the liquid a tiny bit