Maple Olive Oil Pecan Granola 12.000

Dixie D. Vereen for The Washington Post

DIY Dec 6, 2015

This is a forgiving granola recipe that readily customizes to fit your taste, budget or pantry. Maintain the ratio of oats to nuts and seeds (and dried fruits, if you’re a dried-fruit person), and have at it. Olive oil can be replaced with coconut oil, grapeseed or safflower oil, or melted butter. Swap out the syrup for honey, brown sugar or palm sugar or even citrus-zest-scented sugar. The raisins and dried cherries can be omitted altogether, but consider swapping in coconut or, dates, or dried mango, pineapple, banana or apple.

It’s easy enough to make this recipe every Sunday night for a week of breakfasts, yogurt toppings and fruit crumbles -- ready when you are.

Make Ahead: The granola will stay fresh for about a week. Or you can freeze it for up to a month; defrost on a baking sheet and toast in the oven, if needed, to re-crisp.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 12 servings; makes 12 cups

  • 6 cups rolled oats (do not use quick-cooking or instant)
  • 1 cup slivered almonds
  • 1/2 cup hulled, raw pumpkin seeds (pepitas)
  • 1/2 cup raw, unsalted sunflower seeds
  • 2 cups pecan halves, broken by hand into bite-size pieces
  • 1/2 cup maple syrup
  • 1/2 cup olive oil
  • 1 tablespoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 2 teaspoons kosher salt
  • 1 1/2 cups golden raisins (optional)
  • 1 1/2 cups dried cherries, chopped (optional)


Position oven racks in the upper and lower thirds of the oven; preheat to 325 degrees. Line two baking sheets with parchment paper.

Stir together the oats, almonds, pumpkin and sunflower seeds and pecans in a large mixing bowl. Add the maple syrup, oil, cinnamon, vanilla extract and salt; toss well to coat. Spread evenly between the two baking sheets; bake (upper and lower racks) for 15 minutes, rotating the sheets top to bottom and front to back halfway through.

Remove from the oven and immediately divide the golden raisins and dried cherries between the two baking sheets, if using, stirring them in well so the hot granola plumps the fruit.

Cool thoroughly before storing in an airtight container.

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Recipe Source

From Cathy Barrow, the author of “Mrs. Wheelbarrow’s Practical Pantry: Recipes and Techniques for Year-Round Preserving” (W.W. Norton, 2014).

Tested by Cathy Barrow.

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