Olive Oil Granola with Cashews, Pistachios, Apricots, and Cherries

July 17, 2014 § 6 Comments

Jar of homemade granola

This granola is my I-must-eat-this-to-feel-ready-for-the-day comfort food. I eat it nearly every morning unless bagels and lox are on the menu. I bring it on vacation, and keep stashes at work, in my bag, at my boyfriend’s apartment, and anywhere else breakfast might happen. I just can’t be without it!

olive oil granola ingredients

I have made other versions that I hope to share in the future, but this is the tried and true recipe I return to most often.


This granola also makes a great thank you gift for a host, coworker, or friend, and you can even pretend like you made it just for them, but accept their kind offer to share once they crack open the jar (I’m pretty sure granola in jars actually tastes better).

corningware dried fruit and nuts slicing apricots with kitchen scissors

I based this granola off of Jenny Rosenstrach’s recipe (of Dinner a Love Story), who based hers off of Melissa Clark’s olive oil granola. The olive oil is actually the only ingredient I would say you can’t swap out or replace. It gives the granola a toasted, savory flavor that balances out the sweetness. Otherwise, play with the nuts, dried fruit, sweetener and spices you like best. The original recipe calls for the dried fruit to be added in after the granola has been baked, because the fruit can get a bit chewy in the oven. I love this chewiness and always bake the fruit along with the rest of the ingredients, but adjust to your preference.

sliced apricots in granola adding nutmeg to granola pouring olive oil into granoa

This recipe is low on sweetener compared to most recipes, so dial up the brown sugar or maple syrup a bit if you like a sweeter granola. I find that you really have to play with the sweetener amounts to get it just right for your taste. Try out different amounts and combinations until you find your perfect every-morning granola.

maple syrup in granola

Lastly, if you are a cherry fan, Trader Joe’s makes huge unsweetened dried cherries that take this granola to the next level. They don’t always have them, and I’ve been known to get down on the floor in the fruit and nut aisle to scrounge for them, but if you can find them, stock up!

dried fruit and nuts for granola granola on baking sheet

I eat this with Greek yogurt, acai purée, banana, and lots of fresh berries when in season, or freeze dried berries from Trader Joe’s in the winter. Or, after I get home from class by the handful.toasted granola on baking sheet

mixing bowl with granola jar of homemade granola

Every Morning Granola

  • Servings: 8-9 cups granola
  • Print

Adapted from Dinner a Love Story

3 cups old-fashioned rolled oats (not quick cooking)

1 1/2 cups raw, shelled pistachios

1  1/2 cups raw cashews

3/4 cup  dried unsweetened cherries

1/2 cup dried apricots

1 tablespoon packed brown sugar

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2  tablespoons maple syrup

1/2 cup extra virgin olive oil

  1. Preheat oven to 300°F.
  2. Using kitchen scissors or a sharp knife, cut up the dried apricots into slivers.
  3. In a large bowl, combine oats, nuts, dried fruit (or wait until after baking, if you don’t want the dried fruit to be chewy), brown sugar, salt, cinnamon, and nutmeg.
  4. Take a look at the mixture and make sure it looks like a good balance of oats, nuts, and dried fruit. If it looks low on anything, toss in a bit more.
  5. Add maple syrup and olive oil and stir to combine. Make sure all the ingredients are evenly coated with the maple syrup and olive oil.
  6. On a baking sheet, spread the granola out into about a 1/4 inch layer.
  7. Bake for 45 minutes, rotating the pan after 20 minutes or so. I return the pan to the oven for an additional 10 minutes if the granola is not yet brown and toasty.
  8. Sprinkle the dried fruit across the baked granola if you did not add it already.
  9. Allow the granola to cool for 6-8 hours to keep the clusters together. Transfer a large bowl, and then to a jar. Keep on your counter for easy access, or hide it away if you care about lacking self control.

Note: The original recipe instructs you to stir the granola every ten minutes. Instead, I only rotate the pan halfway through baking because I find that stirring breaks up the clusters, and I like clusters! The oven is at a low temperature, so I’ve never had a problem with burning.


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§ 6 Responses to Olive Oil Granola with Cashews, Pistachios, Apricots, and Cherries

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