Olive oil - honey granola

Breakfast

Mar 5

Olive oil may not be the first ingredient that comes to mind when you think of granola, yet it blends quietly into the mix, adding healthy fats and a gentle richness without heaviness.

This is a simple and reliable base recipe.

Cinnamon brings warmth, and bold chocolate finish adds depth.

From here, you can easily adapt it to your taste.

The recipe

Preheat the oven to 160C with ventilation.

In a small saucepan, gently warm the olive oil and the honey over low heat, just until combined.

In a large bowl mix the oat flakes, cinnamon and almonds.

Pour over the olive oil-honey mixture over the dry ingredients and stir well until everything is evenly coated.

Spread the mixture onto a baking tray lined with baking paper in a 1-1.5 cm thick layer.

Bake for 15 minutes. Remove from the oven, stir gently for even baking, and return to the oven for another 15 minutes, or until lightly golden.

Remove from the oven, stir again and let cool completely.

The seeds

Toast the pumpkin seeds in a dry thick-bottomed pan for 3-5 minutes until fragrant,

or roast them in the oven at 200C for about 5 minutes. Let cool.

Finish

Once the granola is completely cool, transfer it to a large jar and mix with toasted pumpkin seeds, dried blueberries and cocoa powder. Alternatively use 100% cocoa dark chocolate flakes instead of cocoa powder. To make them, pulse dark chocolate pieces in a blender at medium speed for about 30 seconds.

Serve in bowls or large cups with milk or a plant-based alternative, hot or cold.

Enjoy.