Olive Oil Granola
Prep time
Cook time
Total time
Photo courtesy of Gail Watson Photography
Recipe type: Snacks, Breakfast
Serves: 7 cups
  • 3 cups old-fashioned rolled oats
  • 1 cup unsweetened shredded coconut (I like Bob’s Red Mill)
  • 1 cup raw cashews, coarsely chopped
  • ¼ cup hemp hearts
  • ½ cup 100% maple syrup
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1 large egg white
  • 1 cup dried tart cherries, cranberries, or raisins
  1. Preheat the oven to 300°F. Line a baking sheet with parchment paper.
  2. In a large bowl, mix together the oats, coconut, cashews, hemp hearts, maple syrup, olive oil, vanilla extract, salt, and cinnamon.
  3. In a small bowl, whisk the egg white until frothy. Gently fold into the granola mixture, distributing it evenly.
  4. Spread the granola in a single layer on the prepared baking sheet. Bake until the granola is slightly browned and dried, 45 to 55 minutes, using a spatula to turn sections of the granola over halfway through and breaking up larger pieces.
  5. Transfer the baking sheet onto a cooling rack, and allow to completely cool. Once cool, break up any larger pieces of the granola using the spatula. Sprinkle in dried fruit and gently toss to combine.
  6. Store granola in an airtight container for up to 2 weeks.
Nutrition Information
Serving size: ¼ cup Calories: 132 Fat: 6g Saturated fat: 2g Carbohydrates: 17g Sugar: 9g Sodium: 44mg Fiber: 2g Protein: 3g
Recipe by Toby Amidor Nutrition at https://tobyamidornutrition.com/recipes/olive-oil-granola/