Olive Oil Granola
A low-GI and lower sugar crunchy granola recipe using extra virgin olive oil!
Servings 20 servings
Ingredients
- 6 cups of organic rolled oats or gluten-free oats
- 2 cups of your favorite nuts and seeds
- 1 cup of coconut chips or grated coconut
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp salt optional
Wet Ingredients
- 1 cup organic extra virgin olive oil
- 1/2 to 3/4 agave or maple syrup
Instructions
- Preheat your oven to 290F
- Line a baking tray with parchment paper.
- Add all your dry ingredients in a large mixing bowl, and mix it thoroughly.
- Add oil into the dry ingredients.
- Add syrup into the dry ingredients.
- Once your ingredients are fully incorporated, transfer your mixture to the baking tray.
- Spread your granola evenly so that the entire surface is the same thickness.
- Transfer the baking tray into the oven, and bake for 30 minutes.
- After 30-35 minutes, rotate the tray 180º and increase the oven temperature to 295F and bake it for another 30-35 minutes.
- Remove baking tray from oven, and place it on a cooling rack. Make sure your granola is completely cooled off before transferring it to your airtight containers.
Notes
Note: Make sure your oven rack is in the middle position.
Tip 1: Add the oil into your pyrex measuring cup first to avoid the syrup sticking to the pyrex.
Tip 2: If you want your granola in clumps, add 2 egg whites into the mixture.
Tip 3: Substitute 1 cup of oats for 1 cup of organic raw buckwheat groats for extra crunchiness.