EVOO, Maple & Sea Salt Granola

I fell in love with Granola when I was in NYC. It was literally everywhere, and they were all so very different. It’s amazing the variations possible; but I have included a simple one here for you to start with.  Your options are endless and I encourage you to explore with your favourites to find what livens your tastebuds! Try experimenting with Cacao, Vanilla, Cinnamon, Cardamom, Coconut, Pecans, Peanuts, Peanut Butter, Dried Mango, Dates…. endless!

NOTE - This recipe is specific to Maple Syrup and Sea Salt. But please remember, the possibilities are endless. Use equal parts Honey and EVOO, or Coconut Oil and EVOO to toast the Granola. Add spices such as cinnamon and ginger, or flavours such as vanilla essence. Add dried fruits, but always after you have toasted, or even coconut flakes too. It really is about personal preference in this versatile recipe. 



2 cups of rolled oats

1.5 cups almonds

1 cup walnuts

1/2 cup sunflower seeds

1/2 cup pumpkin seeds

1/4 cup chia seeds

1/2 cup sultanas (or any dried fruit if using)

1/2 cup coconut flakes

1/3 cup EVOO

1/3 cup maple syrup 

Pinch of sea salt



Preheat your oven to 180 celsius. Line a baking tray with baking paper. 

In a large mixing bowl combine your rolled oats, sunflower seeds, pumpkin seeds and chia seeds. Using a food processor, roughly chop the almonds and walnuts adding these to the mixing bowl also. 

Measure out the maple syrup and EVOO (or honey, or coconut oil) pouring into a small saucepan set to a medium heat. Simmer for a couple of minutes, do not let it get the temperature get too high. Turn off the heat, then carefully pour the hot liquid into the dry ingredients followed by your pinch of sea salt. 

Using a wooden spoon, stir until all the ingredients are coated. 

Spread the mixture evenly onto your baking tray and place into the oven for approximately 10 to 15 minutes. Check and mix it around with the spoon if the edges are colouring too much. Cook for a further 8 to 10 minutes. Keep an eye on it as it will burn quickly. Remove from the oven once golden in colour and set aside to cool. It will crunch and harden further as it cools down.

You can add your coconut flakes and sultanas at the very end once your granola has cooled, or if you prefer to have them lightly toasted, you can add them with 10 minutes cooking time remaining. 

Store in an airtight container for maximum shelf life - If it’s not eaten before!

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