Olive Oil Granola with Pistachios & Pumpkin Seeds

I’ve mentioned before why it makes sense to make homemade granola – it’s fresh, tastes really good, and is missing preservatives, extra sugar and artificial junk. I’ll add that it costs so much less to make a batch of your own than buying those fancy little bags of granola that can be priced at 10 bucks each, or more.

I’ve had this recipe from Melissa Clark on my hanging-magnetic-refrigerator file for quite a while, and I’ve seen it featured on other website and blogs. I think of it every time one of those fancy bags tempts me to throw it into my shopping basket. I make a mental note to myself to make some when I get home and then…don’t. But since I don’t buy any either, things have been sadly granola-less in my world.

Seems like getting around to making granola, as simple and good as it is, nonetheless becomes one of those tasks that seems to lose priority. Like Swiffing (Swiffering?) up tumbleweeds of dusty dog hair or sorting the accumulated piles of stuff that like to live in the third row of the minivan.

After making a few batches, I see how much it resembles my favorite granola recipe, but I think I like this version even better. Maybe its the olive oil. This stuff is deliciously addictive; salty, sweet and crunchy, and it has a nice chunky texture, my favorite way to eat granola.


Olive Oil Granola with Pistachios & Pumpkin Seeds

Adapted from Melissa Clark


  • 3 cups rolled oats (old-fashioned)
  • 1 1/2 cups raw, shelled pistachios (Trader Joe's is my favorite source for these)
  • 1 cup raw pumpkin seeds
  • 1 cup unsweetened dried coconut flakes
  • 1/2 cup pure maple syrup
  • 1/2 cup extra virgin olive oil
  • 1/2 cup light brown sugar
  • 2 tablespoons ground golden flaxseed (optional)
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract


  1. Heat oven to 300 degrees, with oven racks placed in the middle of the oven.
  2. Put the ingredients in a large bowl in the order listed, then stir very well to mix.
  3. Spread the mixture on a large rimmed baking sheet. Bake for about 45 minutes, stirring about every 15 minutes, until the granola looks golden and toasted.
  4. Transfer to a bowl to cool. If you let it cool too much in the pan it tends to harden and stick.
  5. You can mix in dried fruit of your choice - cherries and cranberries are my faves..


  1. Y.U.M. I am way overdue to make granola, will definitely try this version!

  2. Don’t know anything more sensible that making granola at home. So true! THat’s a nice mix. Since I have a fading interest in sugar, I’ll probably skip the syrup and sugar part and add honey at breakfast. I have found it’s both flavorful, healthier and.. more economical to do it at the time of meal rather than while baking. Plus the raisins, which I add because they work so well with natural yogurt, are quite sweet. Another mealtime extra is grated apple. Highly recommended! Anyway, have a nice day!

  3. The olive oil intrigued me, would be an interesting taste with a real tight first press EVO. Looks great, luv the abundance of nuts and seeds.

  4. Looks delicious! I agree with Len about the sugar. I have a basic granola that uses honey, and you can add your different nuts, seeds and flakes. Another good thing to add to granola is Oat Bran!

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