Sweet & Salty Olive Oil Granola Clusters

Granola is a trigger food for me. Once I start, I can’t stop. Some granolas are that good. Like this granola…

See, there has to be crunch. And clumps.

Dried fruit, and healthy fats.

And sweet & salty…all in one.

I didn’t know I wanted all that from a granola, until I had it. And loved it.

Mr. Prevention would like to go on record saying that the title does this granola no justice.

“Olive oil granola just sounds gross. But it’s not, it’s good.” he said. Eloquent, isn’t he?

I am fairly certain the man has stashed away some of this granola. Sharing isn’t a strong suit in this house…not when it comes to food.

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Sweet & Salty Olive Oil Granola Clusters adapted from The New York Times, as seen on The Piggly-Wiggly & With A Cherry On Top

3 cups old-fashioned oats
3/4 cup pistachios, hulled
1/2 cup slivered almonds
1/2 cup unsweetened coconut flakes
1/2 cup reduced fat coconut flakes (such as Let’s Do Organic)
1/3 cup dried cranberries
1/3 cup dried apricots, diced
1/3 cup dried figs, diced
1/2 cup maple syrup
1/2 cup extra-virgin olive oil
1/3 cup brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1 egg white

Directions:

Preheat oven to 300 F.

In a large bowl, combine the oats, pistachios, almonds, coconut, and fruit; mix well until combined. Add in the maple syrup, olive oil, brown sugar, salt, and cinnamon; toss until evenly combined.

In a separate bowl, whisk the egg white until it becomes frothy and foamy (1-2 minutes). Mix into the granola mixture.

Line a baking sheet with parchment or tin foil and spray with cooking spray. Distribute the mixture out in an even layer. Bake for 45 minutes, stirring every 10 minutes, to get evenly browned.

Remove from heat and let cool completely. As it cools, it will begin to harden and form into one large piece.

Once it is cooled, using your hands, break up the granola into clusters of your desired size.

Store in an air-tight container or resealable plastic bag. Yield: 9 cups (18 servings; 1/2 cup each).

Nutrition Information (per 1/2 cup): 236 calories; 12.9 g. fat; 0 mg. cholesterol; 68 mg. sodium; 27.4 g. carbohydrate; 7.9 g. fiber; 3.8 g. protein

Result: Caution! This granola is THE best. Mr. Prevention and I can’t keep our hands out of the stuff! It had to go in the pantry — out of sight…partially out of mind? Not so much…it’s that good! Enjoy!

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Here is this week’s menu, which is subject to change. I am still taking it meal-by-meal after last week’s events.

Weekly Menu: March 6th-March 10th

  • Sunday: Buffalo Chicken Sandwiches {crock pot} with Soft Pretzel Bites
  • Monday: Leftovers
  • Tuesday: Shrimp in Creamy Horseradish Sauce with veggies [roll-over from last week’s menu]
  • Wednesday: Protein Pancakes
  • Thursday: Eggplant Parmesan

Question: Do you eat granola? If so, with milk? Yogurt?

Be well,

14 Comments

  1. March 7, 2011 / 6:40 am

    This sounds awesome!!! I bet I can substitute the oats (I can’t find GF oats for some reason) for buckwheat/puffed millet/quinoa flakes to make a gluten free version – love the flavor combo, will definitely have to try this!

    I’m curious, what is the addition of the egg white for?

    • Nicole
      Author
      March 7, 2011 / 6:46 am

      I -think- it’s to make it crunchier, but I’m not sure! Good question!

  2. March 7, 2011 / 7:53 am

    Yes, granola is SUCH a trigger food for me too– I could eat SO much of the stuff! This recipe looks great, Nicole!

  3. March 7, 2011 / 8:18 am

    Your granolar looks really amazing. I love the pictures… they looks so delicious and crunchy. We love homemade granola and I know we should eat it with some milk but we really love munching on the whole bowl without anything 🙂

  4. March 7, 2011 / 9:39 am

    I don’t even like granola normally and this sounds delicious. Pistachios, apricots, olive oil–this could be a problem

  5. March 7, 2011 / 1:51 pm

    I love granola and have never had it with figs! Great addition! I will be saving this recipe! My husband LOVES granola too!

  6. March 7, 2011 / 1:56 pm

    I like granola by the handful. It’s the best way!

    If I had to choose milk or yogurt I’d go with yogurt. The thick, creamy yogurt goes so well with crunchy clusters. These sounds delicious! I bet I wouldn’t be able to keep my hands out either.

  7. March 7, 2011 / 2:34 pm

    I love love granola! I have only made it once but I need to give it a try. I like it with milk but since it is higher calorie, I try to just add it to yogurt.
    This recipe looks incredible! Thanks for sharing.
    Love the meals you have planned for the week!

  8. March 7, 2011 / 5:23 pm

    Okay, this is the second time I’ve seen this today, so I think I need to make it – I agree, clumps are necessary!

    I like to put a peeled banana in the fridge for about 10 minutes, then roll the banana in granola – sometimes dipping the banana in vanilla yogurt – I love all the different textures. 😀

    happy monday Nicole!

  9. March 7, 2011 / 8:29 pm

    oh boy…I love to eat it straight up out of hand…but then, as you mentioned, very dangerous because before you know it, you have eaten a ton. I would like to try making my own sometime…I never have…this recipe looks wonderful. Enjoy the day, Nicole!

  10. May 10, 2012 / 11:34 am

    Nicole, we received this in the mail yesterday from the bake sale. OMG! It is SO good! After one taste, my husband asked if you’d sent the recipe along. I said I was sure it was on your site, and here it is. I had it for breakfast this morning on top of my Lemon Chobani.

    We have a lot in common. I have PCOS too, and we’re also constantly battling my husband’s inherited ridiculously bad cholesterol. Up until last month, his triglycerides were in the 2000’s, and no, I didn’t accidentally add an extra 0. Thankfully, with the addition of a second statin, they’re on the way down, but we’re constantly looking for new recipes that we both can eat. So glad I found you through that bake sale!

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