Equipment
Ingredients
Dry Base
- 150 g rolled oats
- 150 g barley flakes
- 100 g almonds, roughly chopped or sliced
- 50 g unsweetened coconut flakes, large flakes preferred over shredded
- 4 g kosher salt
- 2 g ground cinnamon
Wet Binder
- 80 ml extra virgin olive oil
- 80 ml honey
- 5 ml vanilla extract
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 295 kcal
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 19 g
- Fiber
- 5 g
- Sugar
- 10 g
- Sodium
- 206 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 11 g
- Polyunsaturated Fat
- 3 g
- Potassium
- 190 mg
- Calcium
- 69 mg
- Iron
- 1.2 mg
- Magnesium
- 52 mg
- Phosphorus
- 109 mg
- Zinc
- 0.9 mg
- Vitamin A
- 4 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 4.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.4 mg
- Folate
- 10 mcg
- Water
- 6 g
- Alcohol
- 0 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 150°C (300°F). Line a large baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the rolled oats, barley flakes, chopped almonds, unsweetened coconut flakes, kosher salt, and ground cinnamon. Mix thoroughly until the spices and salt are evenly dispersed.
In a small mixing bowl, whisk together the extra virgin olive oil, honey, and vanilla extract until completely emulsified. The mixture should look slightly opaque and thickened.
Pour the wet ingredients over the dry ingredients. Use a spatula to fold the mixture repeatedly until every oat and barley flake is well coated with the oil and honey mixture. There should be no dry spots remaining.
Transfer the granola to the prepared baking sheet. Use the spatula to spread it into an even layer. For larger clusters, press the mixture down firmly into the pan.
Bake at 150°C (300°F) for 40 to 45 minutes. Remove the pan halfway through the cooking time and gently stir the edges inward to prevent burning, then press down flat again. The granola is done when it is deeply golden brown and smells fragrant.
Remove from the oven and let the granola cool completely on the baking sheet without stirring. This resting phase allows the honey to harden, creating satisfying clusters. Once cool, break into desired cluster sizes.
Chef's Notes
- Olive oil provides a remarkable savoriness that cuts through the typical cloying sweetness of breakfast cereals. A robust, grassy oil will yield a sophisticated profile, while a buttery, mild oil will taste more traditional.
- The inclusion of barley flakes is a game changer for texture. They are denser and crunchier than rolled oats, preventing the granola from turning to mush when soaked in milk or yogurt.
- Customization is highly encouraged: swap almonds for pistachios, add a pinch of cardamom instead of cinnamon, or fold in tart dried cherries once the granola has completely cooled.
- Salt is the secret ingredient in any granola. Do not skimp on the 4 grams of kosher salt; it elevates the floral notes of the honey and brings the nuttiness of the grains forward.
Storage
Freezer: 3 months — Freeze in an airtight bag; thaw at room temperature for 15 minutes before serving.
Troubleshooting
Granola edges are burnt while the center is pale
Cause: Oven hot spots or failure to stir at the halfway mark
Fix: Pick out the burnt pieces before they cool and bitter the rest of the batch
Prevention: Rotate the pan halfway through baking and move the edges toward the center
Granola is soggy or lacks crunch
Cause: Underbaking or stored in a sealed container before completely cool
Fix: Return to a 150°C (300°F) oven for 10-15 minutes, then cool completely
Prevention: Ensure deep golden color before removing from oven and allow 1 full hour of cooling
Cultural Context
Granola has its roots in 19th-century American health movements, originally made from dense graham flour. Modern artisanal variations like this one use complex, ancient grains like barley and rich fats like extra virgin olive oil to bridge the gap between a wholesome breakfast staple and a gourmet snack. The use of olive oil over butter or canola oil points to a Mediterranean influence, updating a classic American comfort food with heart-healthy, flavorful ingredients.
