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Olive Oil and Honey Toasted Granola

Olive Oil and Honey Toasted Granola

Subtle notes of olive oil blend beautifully with apricots, dates and golden raisins along with the crunch of pecans and almonds. Slip in flakes of coconut along with tones of orange citrus and you’ve got a light, fresh granola full of nature’s sweetness.

I recently made an Olive Oil Cake, it had been on my “to do” list for quite some time. It is now undoubtedly one of my favorite cakes. So I wondered if I could refresh my granola recipe using similar ingredients. The results are wonderful. Making granola is really quite simple and there are no limits to the variety you can create. It’s a simple medley of ingredients starting with oats mixed with dried fruits and nuts.

For this batch I started with extra-thick cut oats – you can use old-fashioned oats just don’t use instant oatmeal. Then I added two types of coconut – large flakes of unsweetened coconut along with sweetened shredded coconut. Then I tossed in dried apricots, dates and golden raisins along with pecans and almonds.

I swapped out extra-virgin olive oil for the vegetable oil that is commonly used in granola, then blended it with thick, sweet honey and added that touch of orange found in the olive oil cake.

Toss everything together, spread it out and bake until it’s toasted and golden.

The result is a lighter tasting granola with just a touch of sweet, one that highlights the fruit and nuts.

Granola can be added to pancake or waffle batter and it makes a great snack. But add it to a simple bite of yogurt with some fresh fruit and you’ve got an easy and beautiful breakfast!

Olive Oil and Honey Toasted Granola 

4 cups thick cut or old-fashioned oats (not quick-cooking or instant)

1 cup unsweetened coconut flakes

1 cup sweetened shredded coconut

1 cup dried chopped apricots

1 cup chopped dates

1 cup golden raisins

1 cup chopped pecans

1 cup blanched sliced almonds

½ cup honey

¾ cup extra-virgin olive oil

Zest of 1 orange, about 1-1/2 teaspoons

1/3 cup freshly squeezed orange juice

1 teaspoon pure vanilla extract

¼ teaspoon orange oil or pure orange extract

If you like a sweeter granola, add an extra ¼ cup honey and use 2 cups of sweetened coconut, eliminating the unsweetened coconut.

 In a large bowl stir together the oats, the coconut, apricots, dates, raisins, pecans and almonds. Blend well, breaking up the chopped fruit and mixing into the oats.

In a separate small bowl whisk together the honey with the olive oil and the orange zest, orange juice, vanilla extract and orange oil.

Pour the olive oil and honey mixture over the granola.

Stir to blend together making sure that all the ingredients are coated. Spread the granola out onto a large rimmed baking sheet that has been lightly sprayed with a cooking spray.

Bake in a 350-degree oven for 45 minutes, stirring the granola about every 15 minutes so that all the granola is lightly toasted.

Remove from the oven and stir every 15-20 minutes while the granola cools. Once the granola is completely cool place it in a sealed container.

Makes about 12 cups of granola.

Olive Oil and Honey Toasted Granola, courtesy of Preserving Good Stock

March 6, 2020
: Makes about 12 cups of granola.

Subtle notes of olive oil blend beautifully with apricots, dates and golden raisins along with the crunch of pecans and almonds. Slip in flakes of coconut along with tones of orange citrus and you’ve got a light, fresh granola full of nature’s sweetness.

By:

Ingredients
  • 4 cups thick cut or old-fashioned oats (not quick-cooking or instant)
  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened shredded coconut
  • 1 cup dried chopped apricots
  • 1 cup chopped dates
  • 1 cup golden raisins
  • 1 cup chopped pecans
  • 1 cup blanched sliced almonds
  • ½ cup honey
  • ¾ cup extra-virgin olive oil
  • Zest of 1 orange, about 1-1/2 teaspoons
  • 1/3 cup freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon orange oil or pure orange extract
  • If you like a sweeter granola, add an extra ¼ cup honey and use 2 cups of sweetened coconut, eliminating the unsweetened coconut.
Directions
  • Step 1 In a large bowl stir together the oats, the coconut, apricots, dates, raisins, pecans and almonds. Blend well, breaking up the chopped fruit and mixing into the oats.
  • Step 2 In a separate small bowl whisk together the honey with the olive oil and the orange zest, orange juice, vanilla extract and orange oil. Pour over the granola mixture.
  • Step 3 Stir to blend together making sure that all the ingredients are coated.
  • Step 4 Spread the granola out onto a large rimmed baking sheet that has been lightly sprayed with a cooking spray.
  • Step 5 Bake in a 350-degree oven for 45 minutes, stirring the granola about every 15 minutes so that all the granola is lightly toasted.
  • Step 6 Remove from the oven and stir every 15-20 minutes while the granola cools.
  • Step 7 Once the granola is completely cool place it in a sealed container.

 



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