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–+ servings
baking sheet of maple cinnamon olive oil granola on a white marble counter.

Maple Cinnamon Olive Oil Granola

Mimi Council
Incredibly crunchy clusters studded with coconut and pumpkin seeds make up this Maple Cinnamon Olive Oil Granola. Enjoy with milk or by the handful!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Makes 8 cups
Calories 506 kcal

Equipment

  • Small Pot
  • Mixing Bowl
  • Half Sheet Pan
  • Parchment Paper Sheets

Ingredients
 
 

  • 298 grams rolled oats
  • 85 grams unsweetened wide flake coconut
  • 57 grams unsweetened fine shredded coconut
  • 57 grams pumpkin seeds
  • 1 tablespoon ground cinnamon
  • ½ cup extra virgin olive oil
  • 127 grams raw honey
  • 57 grams coconut sugar
  • 44 grams maple syrup
  • ½ teaspoon fine sea salt

Instructions
 

  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  • In a large bowl, add the oats, wide flake coconut, fine shredded coconut, pumpkin seeds, and cinnamon. Mix together.
  • In a small pot, add the olive oil, honey, coconut sugar, maple syrup, and salt. Put over medium heat and stir to combine completely. Continue to cook and stir until the sugar has dissolved. Remove from the heat.
  • Pour the mixture into the bowl with the oats and stir to combine completely. Transfer to the prepared baking sheet and spread evenly.
  • Bake for 20 minutes, remove from the oven and stir to rotate granola. Bake again for 20 to 25 minutes or until the oats look dark golden brown. Let cool completely on the baking sheet and then break into clusters.
  • Store in an airtight container for up to 1 month.

Video

Notes

Tips
  • Use parchment paper! This granola hardens so well, which is part of why it clusters up so good. But having parchment paper on your baking sheet will help incredibly for this type of bake. My favorite nontoxic parchment paper is from Kana, make sure to use code MIMIBAKES for 10% off your order!
  • I use pumpkin seeds but if you don’t have them or want to use something else, you could substitute them for almonds or walnuts and that would also be delicious!
  • The granola will look wet when it comes out of the oven, that’s okay, just let it cool completely on the baking sheet and it will harden and cluster incredibly well!
  • Make sure to let granola cool completely before breaking it up. I like to bake granola at night, let it cool overnight, and then break it up in the morning.
  • Store granola in an airtight container for up to 1 month. I use an airtight cookie jar and keep mine in the pantry.
  • You can freeze homemade granola in a zip bag or airtight container for up to 3 months. Just thaw in the pantry for 24 hours before enjoying.
  • GlutenFree — Use certified gluten free oats.
  • High Altitude — Bake at 325°F for 20 minutes, remove from the oven and stir to rotate granola, bake again for 20 minutes or until the oats look dark golden.

Nutrition

Calories: 506kcalCarbohydrates: 54gProtein: 8gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.01gSodium: 170mgPotassium: 314mgFiber: 8gSugar: 23gVitamin A: 4IUVitamin C: 1mgCalcium: 44mgIron: 3mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!