Easy Olive Oil Maple Granola
There’s something about homemade granola that just hits differently.
Warm, toasty oats. Crispy clusters. That lightly sweet, caramelized flavor that fills your kitchen and somehow makes everything feel a little more put together.
This Olive Oil Maple Granola is my go-to version…simple, wholesome, and so good. It’s perfectly crunchy, naturally sweetened with maple syrup, and made with olive oil for a rich, slightly savory depth that takes it to the next level.
And once you make it at home… it’s really hard to go back to store-bought.
Why Olive Oil?
Most granola recipes use coconut oil or butter—but olive oil is the underrated star here.
It creates:
- A deeper, more complex flavor
- Perfect golden crispiness
- A slightly savory balance to the sweetness
The result? Granola that tastes more elevated and less overly sweet.
How To Get Big Clusters
- Press the granola lightly into the pan before baking
- Don’t stir too often
- Let it cool completely before breaking it up
Clusters = everything.
My Go-To Kitchen Staples
To make the best granola, these are my essentials:
- Large mixing bowl
- Parchment paper sheets (for easy cleanup + crisping)
- The BEST sprouted rolled oats (Glyphosate Free!)
- Stainless steel baking sheet
- Organic maple syrup
- High-quality olive oil (Use Code: MOSTHEARTED for 10% Off Graza Olive Oil)
I always link my exact favorites, so you can recreate this perfectly at home. If you click and buy, I might earn a little commission—thanks for the love!
The Granola You’ll Always Have On Hand
This olive oil maple granola is simple, cozy, and endlessly versatile.
It’s one of those recipes you make once… and then keep making on repeat. Perfectly crisp, lightly sweet, and just elevated enough to feel special every time you reach for it.
And trust me, once you taste it warm out of the oven, you’ll understand.
Gina
Olive Oil Maple Granola
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!
