Almond Maple Olive Oil Granola Recipe – Low Sugar

If you’ve been looking for a lighter granola recipe that’s still full of flavor, this almond maple olive oil granola is it! Maple syrup naturally sweetens, almonds add a protein-rich crunch, and olive oil brings heart-healthy fats that keep it gluten-free and nourishing. It’s easy to prep, perfect for meal planning, and makes a healthy homemade alternative to store-bought granola.

Thank you to Moresh for sponsoring this post.

Almond Maple Olive Oil Granola Recipe – Low Sugar

Granola has been a pantry staple in my house for years – it’s one of those foods I can always count on to make breakfast (or snack time!) easier. But this recipe? It’s extra special.

When I first started experimenting with using olive oil instead of the more traditional butter or coconut oil, I wasn’t sure how it would turn out.

To my surprise, the olive oil gave the granola a lighter, more delicate crunch, and the flavor was subtly nutty and warm.

I’ve been making it with Moresh Moroccan Extra Virgin Olive Oil. It’s perfect for cooking, drizzling, and baking!. It adds a smoothness to your dishes without being too overpowering.

What’s super neat about every bottle of olive oil is that it’s traceable. You can scan the QR code on the bottle to see harvest and origin information, ensuring you know exactly where your oil comes from.

I love making a big batch of my own granola on Sunday and then using it all week long.

It’s simple, delicious, and feels a little different from store-bought granola: not overly sweet, packed with whole food ingredients, and customizable to fit whatever nuts, seeds, or dried fruit you have on hand.

Why you’ll love this maple granola recipe

Light and flavorful – The olive oil keeps this granola crisp without feeling heavy, while almonds add that perfect crunch. Every bite is golden, toasty, and packed with flavor you’ll keep coming back for.

Naturally sweet – Maple syrup gives the granola just the right amount of sweetness without being overpowering. It caramelizes as it bakes, creating those irresistible crunchy bites. It is also lower in sugar than most store-bought granola.

Meal prep friendly – Make one batch and you’ll have a week’s worth of breakfasts or snacks ready to go. It stores beautifully and makes busy mornings feel effortless. I love serving granola with yogurt bowls and fresh fruit or homemade chia jam for a healthy breakfast.

Simple ingredients you’ll need

• Rolled oats – The hearty base for this granola.
• Sliced almonds – For crunch and protein.
• Cinnamon – Brings warmth and coziness.
• Sea salt
• Moresh Moroccan Extra Virgin Olive Oil – The star ingredient that keeps the recipe lighter while adding a delicious flavor.
• Pure maple syrup – Naturally sweetens and helps the oats crisp.
• Vanilla extract – For a soft, comforting note.
• Maple extract – Amps up the maple flavor

How to make my go-to granola recipe

Step 1: Preheat oven to 325°F and line a large rimmed baking sheet with parchment paper or set aside a 9×13 baking dish.

Step 2: In a large bowl or directly in the baking dish, combine the oats, chopped almonds, cinnamon, and salt.

Step 3: In a separate bowl, whisk together the extra-virgin olive oil, maple syrup, vanilla extract and maple extract. Pour over the dry ingredients and mix until evenly coated.

Step 4: Spread the mixture into an even layer on the baking sheet. Bake for 35–40 minutes, stirring the granola mixture once halfway, until golden brown.

Step 5: Allow granola to cool fully on the baking sheet – this helps it crisp up even more.

Tips & troubleshooting

• If your oven runs hot, reduce baking time by 5 minutes to avoid burnt edges.
• For bigger clusters, press the granola down gently with parchment during the last 10 minutes of baking, and let it cool completely without stirring.
• If your granola softens after storage, re-toast in a 300°F oven for 5–10 minutes to bring back the crunch.
• Want a lower-sugar version? Reduce the maple syrup to ¼ cup and increase the vanilla or maple extract for extra flavor.

How to store granola

Homemade granola lasts a surprisingly long time when stored properly, which makes it perfect for meal prep. At room temperature, you can keep it in an airtight container for about 2–3 weeks and it will stay fresh and crunchy.

If you’d like to make a bigger batch, you can extend the shelf life by refrigerating it for up to 6 weeks or freezing it in zip-top bags for up to 6 months.

Just be sure to let the granola cool completely before sealing it away – trapping in any warmth can create moisture and soften the texture.

Serving ideas

This olive oil granola is so versatile! Here are some of my favorite ways to enjoy it:

• Sprinkle over chocolate protein yogurt, almond butter Greek yogurt, or homemade crockpot yogurt + fresh berries.
• Stir into cottage cheese or kefir for a high-protein breakfast.
• Layer into a smoothie bowl for crunch.
• Top warm baked apples or pears with a handful for an easy dessert.
• Mix into trail mix with chocolate chips and dried fruit for a grab-and-go snack.
• Use it as a cereal with your favorite milk or nut milk.

Substitutions, optional variations & dietary adjustments

Below you’ll find a list of substitutions that will work well in this best granola recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Rolled oats – Use quick oats if needed, but the texture will be less chunky and crisp. For a gluten-free option, just make sure to grab certified gluten-free oats.

Sliced almonds – Swap with chopped raw pecans, walnuts, cashews, or even raw sunflower seeds, raw pumpkin seeds, or sesame seeds for a nut-free version.

Cinnamon – Ground nutmeg, pumpkin pie spice, or cardamom all add a cozy twist if you want to change up the flavor.

Sea salt – Table salt works in a pinch; just reduce slightly since it’s finer.

Olive oil – Coconut oil, avocado oil, or melted butter can be used instead, though each will slightly change the flavor.

Maple syrup – Honey or agave nectar can stand in for maple syrup, but the flavor will be less deep and caramel-like.

Vanilla extract – Almond extract is a fun alternative, or you can simply leave it out.

Maple extract – Optional, but you can use butter extract or a little extra vanilla if you don’t have it on hand.

More homemade granola recipes you’ll love

• Hemp granola
• Chocolate peanut butter buckwheat granola
• Maple coconut peanut crunch granola
• Healthy chocolate granola recipe

If you try this gluten-free granola recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

Originally published in May 2012. Updated October 2025.