Olive Oil Granola


Prep time: 15 Minutes
Cook time: 24 Minutes
Total time: 40 Minutes
Serves: 25


  • 4 cups old-fashioned oats
  • One cup raw slivered almonds
  • 3/4 cup raw sunflower seeds
  • 3/4 cup raw pepitas (pumpkin seeds)
  • 2 cups dried cranberries
  • 1/2 cup dried coconut flakes (unsweetened)
  • 1 heaping tablespoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 3 tablespoons light or dark brown sugar (omit for a lower sugar recipe)
  • 1 cup Durant Olive Mill Koroneiki Extra Virgin Olive Oil
  • 1 cup pure maple syrup


  • Preheat oven to 350°
  • Cover two baking sheets with parchment paper, set aside
  • Add oats, almonds, sunflower seeds, pepitas, cinnamon, nutmeg, salt and brown sugar in a large bowl, stir until combined
  • Stir in olive oil and maple syrup, combine completely
  • Divide mixture evenly between two prepared baking sheets, cover the entire baking sheet
  • Bake both baking sheets for 12 minutes
  • Stir granola.  Return to oven (rotated from last bake) and bake for an additional 10-12 minutes
  • Remove from oven and let cool completely, about an hour
  • Break granola up into a large mixing bowl, stir in cranberries and coconut
  • Store in airtight container for up to a month