Olive Oil Baked Granola

Jenna Helwig, Photography by Anastassios Mentis

olive oil granola

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Makes 16 servings

3 cups rolled oats

1/3 cup maple syrup

¼ cup extra-virgin olive oil

¾ teaspoon kosher salt

¾ cup shelled pistachio nuts

¾ cup dried cherries

½ cup chocolate chips

Make friends with homemade granola, a versatile kitchen player. Use it to top ice cream, as a base for granola bars, or simply eaten as a snack. Feel free to change up the dried fruits and nuts based on what’’s in your pantry. Store the granola in an airtight container at room temperature for up to two weeks or in the freezer for three months.


1. Preheat the oven to 300°F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, stir together the oats, coconut, syrup, olive oil, and salt. Spread on the baking sheet in a single layer. Bake for 15 minutes.

3. Stir the granola and add the pistachios. Bake for another 25-30 minutes or until the oats and coconut are golden brown.

4. Remove from the oven and let cool completely. Stir in the dried cherries and chocolate chips.

Per Serving:

Calories: 173

Carbohydrates: 20 g

Fat: 9 g

Protein: 4 g

Fiber: 3 g

Active Time: 10 minutes

Total Time: 55 minutes