granola and nuts

Effortless Granola with Olive Oil and Maple Syrup: A Delectable Delight

granola with olive oil and maple syrup

Granola is one of those things you should just make at home. It’ doesn’t take that long and all you really have to do is measure the ingredients, mix and bake. I’m calling this one Easy Granola with Olive oil and Maple Syrup. Especially since it doesn’t get easier than this!

Just got a box of rolled oats from Costco and wanted to put it to use.

I’ve found if you use honey the granola comes out quite sticky which I really don’t like. As such, I usually stick to maple syrup and sugar. That way I can eat with my hands without them getting too sticky.

Plus, subjecting honey to high heat supposedly kills all the good enzymes and all the other magic goodness supposedly beneficial for you in the honey.

If you haven’t already noticed, I use olive oil in almost all my cooking to be healthy. I rarely use regular vegetable/canola oil in my cooking. If I want to indulge I’ll use butter.

I also don’t like to put too much dried fruit into my granola so I generally keep it to a minimum if I do.

When I make granola, I usually stick to walnut, pecan, and almonds. I would say walnut and pecan are my favorite, walnut doesn’t have too strong of a flavor and pecans get that nice nutty flavor after baking.

The granola lasts for a couple of weeks if stored in an airtight container. It’s easy to take when travelling i.e. on a plane or even out into the back country camping, as I did last year on this trip ! 

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Easy Granola with Olive oil and Maple Syrup was inspired by CookieandKate


Easy Granola with Olive oil and Maple Syrup

granola and nuts

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  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 8 people 1x
  • Category: Breakfast
  • Cuisine: New American


Units Scale
  • 4 cups old-fashioned rolled oats
  • 1 cup raw pecans/walnuts/almonds (chopped)
  • 1 teaspoon sea salt (if you’re using standard table salt (scale back to 3/4 teaspoon))
  • 1/2 teaspoon cinnamon
  • 1/2 cup olive oil
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla extract (OR almond extract)
  • 1/2 cup dried fruit (chopped if large, optional)


  1. Preheat oven to 325 degrees Fahrenheit
  2. In a large mixing bowl, combine the first 4 ingredients. (I used the whisk on my standup mixer)
  3. Add next 3 ingredients (oil, syrup, extract) and mix.
  4. Prepare a large baking sheet or two with parchment paper (I used two separate sheets)
  5. Spread granola onto sheetsevenly. (OK to have space between clusters)
  6. Bake until golden, about 18-20 minutes.
  7. Once the granola appears golden, remove from oven allow to cool and then store.


You can mix the granola about half-way if desired. I also check around the 15 min mark to ensure it doesn’t burn, which I have had happen before.

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Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!

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