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This is definitely my go-to granola. I love the oil and honey combination, as well as the cranberries. Flax and sesame seeds are what I usually have on hand, but these can easily be switched with sunflower or pumpkin seeds.

I first made this granola ages ago, in fact a few of you might remember a very similar version of it from my first blog, On Top Of Spaghetti. It works really well for me, and I love using it as a base for experiments with other nuts and seeds. This version is however completely satisfying as is, and if it wasn’t my job to keep trying new recipes, there’s a chance I’d just make this one over and over again.

Does having a homemade granola on hand sound a bit pretentious and “housewifely”? I’m not sure. I know what it’s like working crazy hours and I think if someone told me then that I should make my own cereal I might have throttled her. Or deleted her blog from my bookmarks. Well, I hope you don’t do either (actually I don’t know which would be worse). So can I just say that I’ve nothing against a box of good quality cereal. Have you tried Crunchy Nut with Greek yogurt? Wow. It’s dessert-worthy. But hear me out. This granola is so worth the extra time. Yes it’s healthier, but it’s also tastier than most shop-bought stuff. How about you save it for a weekend project? Something maybe the kids could be involved in making? At the end of the day, you are controlling the amount of sugar and salt that goes into your –and their- brekkie. That’s always a good thing.

My favourite way of eating this granola is with tangy buttermilk or kefir. It’s also amazing with Greek yogurt and fresh fruit. You only need a small amount as it’s nice and filling, especially if you chop a banana or some strawberries into it. Grapes and peaches are also gorgeous. The quantities below are fairly moderate, but you can easily double them and make a big batch. Store in an airtight container to keep fresh for longer. I’ve kept mine for up to 10 days and the only problem I faced was keeping my fingers out of the jar.


1 3/4 cups rolled oats (not quick cooking)

1/2 cup shredded coconut

3 Tbs blanched almonds, whole

2 Tbs flax seeds

2 Tbs sesame seeds

1/2 tsp cinnamon

1/2 tsp salt

1/8 tsp all-spice

1/4 cup extra virgin olive oil

1/4 cup honey

1/2 cup dried cranberries

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When using honey and oil in the same recipe, always measure out your oil before the honey. Without rinsing your measuring jug, add the honey. It will glide out beautifully!

Step 1

Line a baking tray with greaseproof (parchment) paper. Preheat oven to 150C (140C fan).

Step 2

Using a whisk, mix together all the dry ingredients except the cranberries. Warm the oil and honey together in a small saucepan or the microwave. If using the microwave heat in 30-second intervals mixing well in between, till the mixture becomes very runny. Pour the oil and honey over the dry ingredients and mix so that they are all well coated.

Step 3

Evenly spread the mixture out on the baking tray. Press it down a bit so it sticks together slightly. This way it will break up into clumps afterwards. Bake for about 20-30 minutes or as long as it takes to turn a golden colour. Do not let it brown. Remove from the oven and let cool on the baking tray. Break it up, add the cranberries and transfer to an airtight container.

Recipe by The Cilantropist.

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Link Love

Honey and olive oil make amazing granola. See?
Macadamia, Olive Oil & Honey Granola by On Top Of Spaghetti
Olive Oil Granola with Pistachios and Cherries by Erin’s Food Files
Nutty Olive Oil Granola by Healthy Green Kitchen

So, what do you think? Leave me a comment!

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