Olive Oil Granola Recipe — Golden, Crisp, and Fragrant with a Tuscan Finish

Replacing butter or coconut oil with Arbequina EVOO in granola is one of those quiet revelations that makes you wonder why you didn't do it sooner. The oats go golden and genuinely crispy. The honey caramelizes slightly. And underneath it all there's a warm, grassy note that makes this taste like something from a Tuscan farmhouse breakfast.

Ingredients

• 300g rolled oats
• 80ml Arbequina EVOO
• 60ml good honey or maple syrup
• 100g mixed nuts (almonds, walnuts, pecans)
• 60g mixed seeds (pumpkin, sunflower)
• 1 tsp flaky sea salt
• 1 tsp vanilla extract
• Zest of 1 orange

Method

1. Preheat oven to 160°C (320°F). Line a large baking sheet with parchment.
2. Whisk together EVOO, honey, salt, vanilla, and orange zest in a large bowl.
3. Add oats, nuts, and seeds. Toss until evenly coated.
4. Spread in an even layer on the lined baking sheet.
5. Bake 25–30 minutes, stirring once halfway, until deeply golden.
6. Cool completely before storing — it crisps significantly as it cools.

Cook's Note

Do not stir the granola too often during baking — letting it sit undisturbed creates the clusters. Store in an airtight jar for up to two weeks.

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