Choose a mild, not-too-grassy, not-too-peppery olive oil for this granola recipe so that its savory flavor doesn't overwhelm the other ingredients. Coconut oil is a great substitution—just warm it until it's pourable first.
Recipe information
Yield
Makes about 2 quarts
Ingredients
3
2
½
½
½
½
1
1½
Preparation
Step 1
Preheat oven to 350°. Line a rimmed baking sheet with parchment paper or foil.
Step 2
Toss oats, seeds, cacao nibs, and coconut flakes in a large bowl. Add oil and syrup and stir until nicely coated. Season with 1 tsp. salt. Scrape onto prepared sheet, reserving bowl, and bake, stirring and rotating sheet from front to back every 10–15 minutes, until golden brown, 25–35 minutes.
Step 3
Meanwhile, cut dried fruit into small pieces (a pair of kitchen shears is great for sticky ingredients like dates and apricots). Transfer to same large bowl.
Step 4
Let granola cool 5 minutes, then carefully transfer to bowl with dried fruit, reserving baking sheet. Toss well to combine, then transfer back to sheet and let cool completely (granola will crisp as it cools). Taste and season with more salt, if desired.
Step 5
Do Ahead: Granola can be made 2 weeks ahead; store airtight at room temperature, or freeze up to 3 months.
Leave a Review
Reviews (12)
Back to TopI never put any oil in my granolas and it tastes just fine. I suppose if you want it really crunchy that would be the way to go . But no one needs more oil and it just isn't necessary for granola especially as a snack or with milk. The other thing to do is throw your dried fruit into the freezer for 16 minutes to harden it up before you cut it. It will be way less sticky and easier to cut.
Artie Farkas
San Francisco
11/19/2019
I keep a nut-free kitchen, so this recipe was a delicious find. I made it with coconut oil instead of olive oil once and the taste skyrocketed even higher. Plus, when it's baking, it fills the house with the most delicious smell. Don't be surprised if you find me eating it by the spoonful straight out of the container.
Anonymous
Toronto, Canada
3/10/2019
Great starting point for some no nut granola! I made the granola according to the recipe the first time, and it was too sweet for my preference. This time around I used 1/4 cup sweeter, and I liked it so much better. It's also fun using other sweeteners; sorghum syrup was awesome! A little cinnamon and vanilla extract never hurt either. Thanks Carla!
rlusher2
Savannah, GA
7/20/2018
This recipe tastes amazing! I halved the recipe and found the seeds were burnt at around the 15-20 min mark so definitely have to really check on the granola frequently or perhaps reduce the baking temperature slightly if making a reduced batch. I would definitely make this recipe again--- it's so addicting and tasty, even on its own.
Anonymous
Calgary, AB Canada
1/7/2018
This is a delicious recipe but anyone with serious nut allergies probably cannot eat coconut either. I leave that out when feeding friends with allergies.
Anonymous
10/20/2017