Almond Maple Olive Oil Granola

Almond maple olive oil granola is a lighter granola version, and packed with flavor. The combination of maple syrup, crunchy slivered almonds, and olive oil pair so well together! Make a batch of this healthy, gluten-free granola to simplify your mornings!

Almond Maple Olive Oil Granola

Granola is something we always keep on hand. It gives me (as a mom) the opportunity to take a morning off from cooking!

We love to pair granola with plain yogurt and chia jam or fruit. It’s also fantastic when topping a smoothie bowl or oatmeal.

This granola recipe is really delicious, and different from all my other granola recipes because it uses olive oil as the fat.

Because olive oil is less saturated, the granola will not clump as much.

If you’re looking for a healthy granola recipe that clumps, try these!

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

What you’ll need for this recipe

Extra virgin olive oil – our lighter oil choice that adds a delicious flavor too!

Maple syrup – the natural sweetness and maple flavor

Vanilla extract – brings out the sweetness more

Maple extract – more maple flavor please!

Rolled oats – the perfect base for any granola

Slivered almonds – gives a nice crunch and brings a toasted nutty flavor to the batch

Cinnamon – makes this granola smell amazing

Sea salt – imparts a little sweet and salty action to this recipe

How to make olive oil granola

1. Pre-heat oven to 325 degrees.
2. In a small bowl mix the olive oil, maple syrup, vanilla extract, and maple extract. In a 9″x13″ glass baking dish, combine the oats, slivered almonds, cinnamon, and sea salt. Pour the olive oil mixture in and stir to fully coat the dry ingredients.
3. Bake for 20 minutes, stir the granola, then bake another 20 minutes. The granola should be less wet and beginning to get a golden color around the edges when done.
4. After 5 minutes remove from the oven and allow to fully cool before storing in an air-tight container at room temperature.

Substitution ideas

• Instead of oats, use buckwheat groats
• Any combination of nuts/seeds work well
• If you can’t find maple extract, almond extract is a great alternative
• Butter and coconut oil can be substituted for the olive oil
• Feel free to add in 1 cup of dried, chopped fruit at the end for a fruity sweetness

More recipes you’ll love

• Homemade crockpot yogurt

If you try this 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 January 2021.*

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