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Citrus Olive Oil Granola
Ingredients
Units
Scale
- 3 cups old-fashioned rolled oats
- 1 1/2 cups raw nuts, chopped (I used a mixture of almonds, pistachios, and walnuts)
- 1/2 cup dried unsweetened fruit, chopped (apricots, dates, or figs)
- 1/2 cup raw seeds (pumpkin and sunflower seeds)
- 1/4 cup hemp seeds
- 2 tablespoons ground flaxseed (optional)
- 2 tablespoons sesame seeds
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon sea salt
- 1/2 cup extra-virgin olive oil
- 1/2 cup almond butter (or any natural, drippy nut or seed butter)
- 1/2 to 1 cup honey (adjust to taste)
- 1 teaspoon orange blossom water (optional, or substitute vanilla extract for a sweeter touch)
- Zest of 2 lemons, 2 limes, and 2 oranges
Instructions
- Preheat your oven to 325°F (165°C). Line a 9×13-inch rimmed baking tray with parchment paper.
- In a large bowl, combine oats, nuts, dried fruit, seeds, cardamom, and sea salt.
- In a small saucepan over low heat, whisk together olive oil, almond butter, honey, and orange blossom water (if using) until smooth and well combined.
- Pour the wet mixture over the dry ingredients and stir well until everything is evenly coated. Fold in the citrus zest.
- Transfer the mixture to the prepared baking tray, spreading it evenly. Press it firmly into the pan to encourage large clusters.
- Bake for 25–30 minutes, until golden brown and fragrant, rotating the tray halfway through for even baking.
- Let the granola cool fully in the pan before breaking it into large clusters. This helps maintain the crunch and texture.
- Store in an airtight container at room temperature for up to 2 weeks.
