Olive Oil Granola with Apricots & Pecans

Best damn granola in the world, and it’s made with olive oil. Crispy, chewy, not too sweet, olive oil granola with apricots and pecans, good for you and great tasting.

Olive Oil Granola with Apricots & Pecans

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 18
Author Tania Van Pelt


  • cups organic old-fashioned rolled oats
  • 3 cups organic raw pecans coarsely chopped
  • 2 cups organic raw sunflower seeds hulled
  • 2 cups organic unsweetened shredded coconut flakes
  • cups raw unfiltered honey
  • 2 cups extra virgin olive oil
  • 2 teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • ½ cup golden raisins or currants
  • cup unsulphured dried apricots coarsely chopped


  1. Preheat oven to 300° F. In a large bowl, combine oats, pecans, sunflower seeds, coconut, honey, olive oil, brown sugar, salt, cinnamon.
  2. Line baking sheet with parchment paper with a generous overhang on each side.
  3. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. The last 10 minutes the mixture is in the oven add the apricots and raisins, stirring them into the mixture.
  4. Transfer granola to a large bowl and store in mason jars.

Recipe Notes

If you're on the 6 Week Reset, skip the granola for now and avoid sweeteners, even honey, and rolled oats.