I truly love homemade granola. It’s always so much better (and cheaper) than store-bought and makes your house smell amazing. The options are really endless with the different fruits, nuts, grains and seeds you can throw in, and the best part? Almost any variation will taste amazing. There’s nothing better than having a batch of homemade granola on hand for snacking and breakfast on-the-run.
For each batch of granola that I whip up, the flavor changes slightly since I use whatever I have on hand. This time, I opted for olive oil instead of coconut and a good serving of flaky sea salt which took this one over the top. I have a feeling I’ll be making this one again. 
SEA SALT & OLIVE OIL GRANOLA (gluten-free)
Serves 2 1/2 cups
Sea Salt & Olive Oil Granola
Categories
Ingredients
- 1 cup rolled oats (gluten-free)
- 1 cup almonds, chopped
- 1/2 cup pepitas
- 2 tablespoons flaxmeal
- 1/3 cup sunflower seeds
- 1 teaspoon flaky sea salt
- 1/2 cup maple syrup
- 2 tablespoons brown rice syrup
- 1/3 cup olive oil
- 1 teaspoon vanilla
- 3/4 cup golden raisins
Instructions
- Preheat oven to 300 degrees. In a large bowl, stir together all ingredients - using your hands to make sure everything is well-combined and coated evenly. Add evenly to a parchment lined baking sheet.
- Bake for 30 minutes at 300, then raise temperature to 350 and bake another 10-12 minutes or until golden and toasted. Set aside to cool. Then, serve with your favorite nut milk or greek yogurt.
This sounds delicious! I’ve always wanted to make my own granola bars, but never seem to get around to it. I will definitely give this a try!
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This looks so savory and sweet. Never been inspired to make homemade granola..’til now!
I am such a granola nut… and this recipe sounds delish. Can’t wait to make it — thanks Julia! xo
This sounds great! I’ve always wanted to try making granola!
GORGEOUS!
looks amazing !
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Looks yummy. I love adding granola to my vanilla greek yogurt! Definitel gotta try it
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Looks fantastic, but I am not a maple fan (understatement). Any ideas for making this maple-free?
This sounds like a delicious granola! I actually have all the ingredients at home, because I recently made a batch of granola myself (with added pistachios, rose petals and apricots), so I might just have to try your recipe later this coming week!
Just curious what role the brown rice syrup plays? I was not familiar with this syrup and researched it and found that it has a very high glycemic index and that it could have high levels of arsenic. I’m thinking that eliminating it from the recipe and substituting local honey or more maple syrup might be healthier. Granola looks and sounds lovely though – can’t wait to make a batch.
looks so yummy ?
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I really have to try it!
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Just made this and it is beyond delicious!!! Followed exactly except we hate raisins so used dried cranberries instead. And didn’t have quite enough maple syrup but it doesn’t need to be any sweeter. Favorite granola ever with the salty sweet contrast!
Yay, so glad you loved! Thanks for sharing feedback Jacqueline!
I’m really curious to try out this recipe on the weekend. Could you, please, clarify whether the given oven temperature is in fahrenheit? Thanks from an overseas reader.
Yep, fahrenheit it is! 🙂
Thank you, Camille! I made the recipe in double and am just enjoying a bowl of this delicacy. Quick & easy to make. Just an added tip: don’t forget to break up the granola into clusters while still warm or you’ll end up with a stiff granola sheet. I’m not a huge fan of raisins, so will probably try substituting them next time 🙂
I love homemade granola and make it all the time. I decided to try a new recipe but beware this is VERY sweet. If I made it again I would definitely cut the maple syrup to a smaller amount.