I think the name of this recipe speaks for itself, because how could anything with maple and olive oil be bad? Y’all know I’m a big sweet and savory gal, and this just takes that idea to a whole new level.
Olive oil is one of my absolute favorite ingredients to cook with, and if you haven’t started using it in your baked goods and other “sweet” recipes, let me introduce you to your next secret ingredient.
I have tons of other homemade granola recipes on the blog, most of which I use coconut oil as a binder, which is another great option! But this recipes shows that just one easy tweak can open up a whole new world of possibilities in the kitchen.
Before I move on, let me direct you to the other tasty granola flavors I have in store for you on the site:
- Chocolate Gingerbread Granola
- Apple Cinnamon Granola
- Chocolate Cherry Almond Granola
- Oatmeal Chocolate Chip Cookie Granola
- Fig, Honey & Cardamom Gluten-Free Granola
- Cinnamon Raisin Grain-Free Granola
Not only is this combination super tasty, but it’s also incredibly nutritious. Olive oil is rich in monounsaturated fats and antioxidants that have anti-inflammatory, brain-boosting and disease-fighting properties.
As for the other goodies in this granola, the combination of dried apricots, pecans and coconut really did it for me. They provide the perfect little bit of crunch and chew that will have you struggling to not eat the entire batch in one sitting (like me, haha).
And as for most of my recipes, you’re more than welcome to swap out these ingredients for whatever else you have in your pantry or prefer – other dried fruits or nuts would work great as well!
Lastly, I love sneaking superfoods into my meals whenever possible, and golden flax seeds add a little nuttiness to this granola that can’t be missed. Flax seeds are loaded with nutrients, healthy omega-3 fats, fiber and protein and are just so easy to throw in recipes like this. I also love sprinkling them on smoothies, oatmeal, yogurt bowls, salads and more!
Just throw all of these ingredients together, and bake to a perfect golden brown. I loved this granola served with a little bit of almond or cashew milk and berries. But it’s also wonderful as a topping for ice cream and smoothie bowls too.
I can’t wait to see how you enjoy this recipe as a part of your own morning routine!
- 2 cups gluten-free rolled oats
- 1 cup unsweetened coconut flakes
- 1 cup pecans, chopped
- ¾ cup dried apricots, chopped
- ¼ cup golden flax seeds
- ⅓ cup extra virgin olive oil
- ⅓ cup maple syrup
- 1 tsp salt
Store in an air-tight container in the fridge for up to 2 weeks.
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