Easy Honey Olive Oil Granola
Crisp honey olive oil granola made with a few simple pantry ingredients. It's all natural, low sugar, plus it's gluten free and dairy free! An easy healthy breakfast.
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Servings: 10 serves (approximately)
Ingredients
- 2 and 1/2 cups rolled oats - certified gluten free as required*
- 1 cup puffed buckwheat or puffed rice, or coconut flakes
- 1/2 cup cashews
- 1/2 cup hazelnuts
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1 tsp ground cinnamon
- 100 mL honey
- 60 mL extra virgin olive oil
- 2 tsp vanilla extract
Instructions
- Preheat oven to 160 C. Line a large baking tray with baking paper (or make sure you use a non-stick tray).
- Combine oats, seeds, nuts, puffed buckwheat (or puffed rice or coconut flakes) and cinnamon in a large mixing bowl.
- Pour honey, olive oil and vanilla into a separate bowl or jug. Add two tablespoons of boiling/very hot water and whisk it all together.
- Add the wet ingredient mix to the dry ingredients and stir with a large spoon until the dry mix is evenly coated.
- Spread the mixture out across the tray, in a thin layer. Bake for 20-30 minutes (depending on oven strength). Check on the mixture every 7-8 minutes and give it a stir and flip so that the edges don't burn.
- The granola will turn a golden caramel brown once cooked. Remove from the oven and allow it to cool completely; it will crisp up. Once cooled, store in an airtight container, it should last 2-3 weeks.
Notes
*if you need to make this granola gluten free and you cannot use oats, substitute in buckwheat flakes or quinoa flakes.
*the nuts and seeds used in this recipe are a suggestion only and you can mix them up to suit what you have on hand and what you prefer. You just need to end up with 1 and 1/2 cups of nuts and seeds to use in the recipe. For example, you could use almonds/brazil nuts/pumpkin seeds or macadamia nuts/walnuts/sunflower seeds.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!