Recipes

My Favourite Homemade Granola Recipe

Granola
I like my granola lightly toasted, hence the photo of my baked granola is not that dark. You can adapt the recipe to your own taste.

I’ve been making granola for over 4 decades, and I have finally discovered my favourite recipe!

The original Olive Oil and Maple Granola recipe is by Nekisia Davis, published in Food52 Genius Recipes. I modified it by choosing roasted peanuts and hazelnuts to avoid chopping nuts. Experiment to find your perfect recipe. It’s great for breakfast or as a snack.

Olive Oil and Maple Granola

  • Preparation time
    Preparation Time

    30 mins

  • Cooking time
    Cook Time

    30 – 40 mins

  • Baking
    Preheat Oven

    300 degrees F
    (150 degrees C)

Ingredients

  • 6 cups rolled oats
  • 2 cups raw pumpkin seeds
  • 2 cups raw sunflower seeds
  • 2 cups hazelnuts
  • 2 cups dry roasted peanuts
  • ¾ cup pure maple syrup
  • ¾ cup extra-virgin olive oil
  • 1 teaspoon of flaky Malden salt (crushed after measuring)
  • 2 cups golden raisins (or sultanas, or raisins, or dried cranberries)

Instructions

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. Put everything except the raisins in a large bowl and mix until well-combined.
  3. Spread the granola on two rimmed baking sheets.
  4. Bake for 30 – 40 minutes, stirring as needed.
  5. Put golden raisins into the same bowl you used to mix the granola.
  6. When granola is finished, pour it over the golden raisins. (This softens the fruit.)
  7. Let cool completely before storing in an airtight container. Enjoy!