Honey Olive Oil Granola with Nuts and Seeds
A wholesome granola that combines rolled oats with toasted almonds, walnuts, and pepitas for satisfying crunch and nutrition. Bound with fruity honey and quality olive oil, this granola develops deep golden color and caramelized edges during slow roasting at low heat. The addition of sesame seeds adds nutty complexity, while dried fruit provides natural sweetness and chewiness. Perfect for those seeking a less-sweet breakfast option or snack that celebrates simple, whole ingredients. Serve over yogurt, with milk, or eat by the handful. This version emphasizes the interplay between oil and honey rather than relying on brown sugar or butter, creating a lighter, more Mediterranean-inspired granola that feels indulgent yet clean.
Ingredients
- 2 ½ cup old fashioned rolled oats
- 1 cup almonds
- 1 cup walnuts
- ⅓ cup pepitas
- 3 tablespoon sesame seeds
- 1 teaspoon kosher salt
- ⅓ cup olive oil
- ⅓ cup honey
- 1 cup dried fruit mixraisins1:1dried fruit
simpler flavor, removes diversity
Instructions
- 1
Preheat oven to 300 degrees F and line a sheet pan with parchment paper.
- 2
Combine oats, almonds, walnuts, pepitas, sesame seeds, and kosher salt in a large mixing bowl.
- 3
Add olive oil and mix until all dry ingredients are well coated.
- 4
Add honey and mix again until evenly combined.
- 5
Spread mixture on prepared pan and bake, tossing halfway through, until oats are golden brown.
- 6
Remove from oven and stir in dried fruit mix.
- 7
Spread granola into an even layer, pack down gently with a spatula or wooden spoon, and sprinkle lightly with additional kosher salt.
- 8
Cool completely at room temperature.
- 9
Break granola into pieces and store in an airtight container, preserving clumps as desired.
Tips
Toss granola at the halfway point to ensure even toasting. The low oven temperature allows nuts and oats to develop caramelization without burning, creating texture complexity.
Cool granola completely before storing. Residual heat creates steam that makes granola soggy. Break into clumps only after cooling for better texture preservation.
Use quality olive oil and honey; their flavors are primary here. Extra virgin olive oil adds fruity notes that pair beautifully with the nuttiness of seeds and nuts.
Good to Know
Transfer cooled granola to airtight container. Store at room temperature for up to 2 weeks. Keep away from moisture to maintain crunch.
Prepare through cooling up to 3 days ahead. Store in airtight container and break into pieces just before serving.
Serve over yogurt, with milk, mixed into smoothie bowls, or eat by the handful as a snack. Pairs well with fresh berries and honey drizzle.
Common Mistakes
Skip tossing halfway through to avoid unevenly toasted granola with burnt edges and pale centers.
Add dried fruit before cooling to avoid overcooking and hardening the fruit excessively.
Store warm granola to avoid moisture condensation that makes it soggy.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this granola without honey?
Yes. Substitute maple syrup, agave, or brown rice syrup in equal measure. Each adds slightly different flavor but maintains proper binding and caramelization during baking at 300 degrees F.
How long does homemade granola keep?
Properly cooled and stored in an airtight container, this granola stays fresh and crunchy for up to two weeks at room temperature. Humidity is the enemy; store away from direct sunlight and heat.
What if I don't have a specific nut or seed?
Substitute any tree nut or seed one-to-one. Pecans, hazelnuts, sunflower seeds, or pumpkin seeds work well. Aim for similar sizes so toasting time remains consistent at 50 minutes.