I tried olive oil in my granola for the first time and I’m sold for life! This simple homemade granola is going to be your new favorite too! And you can totally add your favorite mix-ins!
I am OBSESSED with granola, but as I only buy coconut oil for granola and otherwise it sits stagnant in my pantry, I started testing out other options. With time I fell in love with olive oil and upon a quick google search discovered I wasn’t the only one. I eventually adapted my original strawberry almond granola with fOOD 52’s recipe and it has been the best granola I’ve not only made, but eaten!
Ingredients for the Best Granola
A good granola only needs a few ingredients and it’s so customizable! Here is the list of ingredients:
- Oats – old fashioned oats work best, they give the granola structure and are also heart-healthy
- If you want gluten free granola, be sure the oats are gluten free.
- Pumpkin Seeds – add a great texture to the granola and are a rich source of protein, vitamins and minerals
- Almonds – adds protein and healthy fat
- Maple Syrup – natural sweetener, honey works great too
- Extra Virgin Olive Oil – the fat that holds the granola together and gives it that awesome crunch
- Brown Sugar – adds the perfect about of sweetness and flavor
- Kosher Salt – don’t skip this, it enhances all the flavors
The measurements for each ingredients are listed in the recipe card below. See the section below on options for other mix-ins.
How to Make Homemade Granola
Another spectacular thing about granola, aside from it being delicious, is that it’s super easy to make:
- Preheat the oven and prep a baking sheet.
- Stir all the ingredients together in a large bowl and spread on baking sheet.
- Bake, stir and bake some more.
- Let it cool completely before breaking it up and storing.
These instructions can also be found in full detail at the end of this post.
Coffee cake muffins that are so good you will feel like they came from your favorite bakery! There is streusel on top and in the middle too!
We have taken our buttery delicious coffee cake recipe and transformed it into a convenient muffin. You can grab one on the way out the door to work or send it with your kiddo in their lunch.
Ok, every time we travel there’s a little bit of a fuss about who wants to eat what as we are stuck in the airport waiting on a layover. Thankfully the layovers are never too crazy, but with a little time to kill and hungry bellies to feed, I don’t mind grabbing a few things from a few places and everyone meeting back at the tables to eat together. Every single time someone doesn’t think anything at all sounds good and that’s usually the one that ends up with a bagel or muffin. It’s generally a certain child, but I’ll keep HER name a secret.
Coffee cake muffins are a go-to but I’m learning that not all are very moist. In fact, many end up pretty darn dry and bland so last year I set out to make a perfect coffee cake muffin that would rival any ol’ coffee shop in town, and this is it.
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