Using extra virgin olive oil to make granola might seem like I’ve lost my tiny little mind but don’t knock it until you’ve tried it. This is my friend Bianca’s recipe and she is a professional food stylist, so if you don’t trust me, trust her!

Nutty olive oil granola
Make 1 litre jar  / Hands on time 20 min / Total time 55 mins + cooling time / V Vn Df Gf
Dry ingredients:
100g jumbo rolled oats or gluten free oats 
33g spelt flakes
75g mixed nuts, finely chopped
25g mixed seeds
25g pumpkin seeds
15g coconut flakes, finely chopped
15g milled flaxseed
Pinch of fine salt
Wet ingredients:
35g maple syrup
50ml extra virgin olive oil

1. Preheat an oven to 160°C/140°C fan/325°F/gas mark 3 and line two baking trays with parchment paper.
2. Start by roughly chopping the nuts along with the coconut flakes (I tend to chop mine quite finely so that I get larger variety of nuts in every mouthful but if you prefer a chunkier texture, then chop them less).  
3. Add all the dry to a large bowl and give it a good stir until well combined.
4. Mix together the maple syrup and extra virgin olive oil in a small bowl before adding and mixing well, making sure the mixture is well coated.
5. Divide the granola  evenly between the 2 trays and spread out as evenly as possible.
6. Bake in the over for 30 mins making sure to turn the granola gently every 5 mins with a spatula. Bake until the granola is nicely golden and toasted (granola burns easily make sure you keep a close eye on it while it’s cooking). 
7. Leave to cool fully on the trays before adding any chopped dried fruit and scooping into an airtight container or jar. Serve with yogurt and fresh fruit.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V– Vegetarian    Vn– Vegan    Df– Dairy free     Gf– Gluten free (if using gluten free oats)