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Chef Megan Mitchell

Online Cookbook

Olive Oil Granola

Olive Oil Granola


  • 4 cups raw nuts and seeds, such as almonds, pumpkin seeds, pistachios, walnuts, pecans, sunflower seeds, macadamia nuts and/or cashews
  • 3 1/2 cup gluten-free rolled oats
  • 3/4 cup olive oil
  • 1/2 cup maple syrup
  • 1/2 cup dark brown sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. ground cardamom
  • 2 tsp. flaked sea salt, such as Maldon


  1. Preheat oven to 300F.

  2. Line 2 medium sheet trays with parchment paper. 

  3. In a large bowl combine the nuts, seeds and oats. Toss together. 

  4. In a small bowl whisk together the olive oil, maple syrup, brown sugar, cinnamon and cardamom. Pour over the oat mixture and stir to combine. 

    Sprinkle in the flaked sea salt and toss. 

  5. Divide the mixture bewteen the 2 sheet trays and spread out into a flat, even layer. 

  6. Bake for 50-60 minutes, rotating the trays and stirring the granola every 20 minutes, until golden brown and fragrant.

  7. Remove and let cool before storing in an airtight container or bag. Will keep for 2 weeks.

    Recipe Courtesy of Megan Mitchell

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