Maple Olive Oil Granola

Ingredients

• 4 cups Old-fashioned rolled oats
• 1 cup Raw almonds, roughly chopped
• ¾ cup Pecans, roughly chopped
• ½ cup Pumpkin seeds (pepitas)
• ½ cup Extra-virgin olive oil
• ½ cup Pure maple syrup
• 2 tsp Ground cinnamon
• 1 tsp Kosher salt
• 2 tsp Vanilla extract
• 3 tbsp Ground flaxseed
• ¾ cup Dried cranberries

Method

1. Heat the oven to 325°F. Toss everything except the dried cranberries together until every oat is coated.
2. Tip it onto a parchment-lined sheet pan and press it down hard and flat with a spatula. That compression is what makes clusters.
3. Bake 35-40 minutes, rotating the pan once but never stirring. Stirring is what gives you loose granola instead of clusters.
4. It will still be soft when it comes out. Let it cool completely on the pan, untouched, for at least 45 minutes — it crisps as it cools.
5. Break it into chunks and fold in the dried cranberries. Add dried fruit after baking; in the oven it turns to charcoal.

Notes

✨ The restaurant touch

Olive oil instead of a neutral oil. It sounds odd and it makes granola taste like it came from a good bakery.

🧒 For the kids

Bag some of the clusters on their own as a snack. It disappears faster than the cereal box does.

🥡 Leftovers

Two weeks in a sealed jar; a month in the freezer.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.