` Pine Nut & Olive Oil Granola - Olive Oil Times

Pine Nut & Olive Oil Granola

Making your own granola is surprisingly simple. Easily adaptable to accommodate your favorite flavors and ingredients. Olive oil fans looking for a healthy breakfast alternative must give this variation a try.
Italian-Style Pine Nut & Olive Oil Granola
Italian-Style Pine Nut & Olive Oil Granola
Sep. 3, 2020
Patterson Watkins

Pine nuts are an intensely fla­vored seed, found and har­vested all over the Mediterranean. They are espe­cially adored in Italy, being used in sauces and sal­ads — even roasted and snacked upon like peanuts. The com­bi­na­tion of pine nuts and extra vir­gin olive oil makes for incred­i­bly good gra­nola, com­bined with rolled oats, pepi­tas, almonds and sesame, lightly sweet­ened with pure maple syrup Just deli­cious.

pine-nut-amp-olive-oil-granola-olive-oil-times-pine-nut-amp-olive-oil-granola

Pine Nut & Olive Oil Granola

4 from 2 votes
Course: Breakfast, SnacksCuisine: MediterraneanDifficulty: Easy
Makes

3

cups
Prep time

5

min­utes
Cooking time

15

min­utes

The gra­nola can be stored, in the pantry, for a cou­ple of weeks. This recipe is eas­ily adapt­able to your tastes and pref­er­ences. Feel free to sub­sti­tute honey or agave for the maple syrup, as well as increase or decrease the level of sweet­ness based on your palate.

Ingredients

  • 2 cups rolled oats

  • 1/4 cup pepi­tas

  • 1/4 cup sliv­ered almonds

  • 1/4 cup pine nuts

  • 2 table­spoons sesame seeds

  • 1/2 tea­spoon salt

  • 1/4 tea­spoon ground cin­na­mon

  • 1/4 cup mild inten­sity extra vir­gin olive oil

  • 1/4 cup maple syrup

  • 1/2 tea­spoon vanilla extract

Directions

  • Preheat oven to 400°F. 
  • In a large bowl, com­bine all of the ingre­di­ents together (oats, pepi­tas, almonds, pine nuts, sesame seeds, salt, cin­na­mon, EVOO, maple syrup and vanilla), stir until blended.
  • Spread gra­nola mix evenly on a large bak­ing sheet lined with parch­ment paper. 
  • Bake for 10 – 15 min­utes or until golden brown and crisp (stir­ring about halfway through for even cook­ing). Remove from the oven and let cool to room tem­per­a­ture before serv­ing or stor­ing.

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