Extra Virgin Olive Oil Granola
Breakfast • Pantry Staple • Make-Ahead
Rolled oats, mixed nuts, and pumpkin seeds, baked in Valèvida instead of a neutral oil. Easy to make your own — swap the spice, the nuts, or the topping.
Ingredients
Tip: Swap the pumpkin spice for vanilla or another blend, and use whatever nuts are in the pantry. Add a topping once it's cooled — dried fruit, coconut, chocolate chips, anything goes.
Instructions
- Preheat. Preheat the oven to 300–310°F (149–154°C).
- Mix the dry ingredients. In a large bowl, stir together the oats, mixed nuts, pumpkin seeds, pumpkin spice, and salt.
- Add the wet ingredients. Pour in the Valèvida and maple syrup or honey. Stir until every oat is coated.
- Bake. Spread in an even layer on a lined baking sheet. Bake for 25 to 30 minutes, stirring halfway through, until golden.
- Cool. Let it cool completely on the pan before breaking it up. It crisps as it cools.
Serving idea: on its own, spooned over yogurt, or with cold milk.
Storage
- Room temperature: keeps in a sealed jar for about 2 weeks.
- Freeze: keeps in a sealed bag or container for up to 3 months.
Valèvida Note
Granola is usually made with a neutral oil, added only for moisture. This one uses Valèvida instead, so you can taste it in every bite — whatever spices or mix-ins you make it with.
Nuts and seeds brown faster than the oats — check often in the last 10 minutes and pull the tray as soon as everything looks golden.