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Maple Pecan Granola with Olive Oil

This Maple Pecan Granola is a perfect balance of sweet and salty. With brain healthy olive oil, pumpkin seeds, sunflower seeds, pecans, coconut, flax seeds and oats, it's amazing over Greek yogurt topped with fresh berries.

Course Breakfast
Cuisine American
Keyword breakfast on the go, granola
Prep Time 10 minutes
Cook Time 45 minutes
Servings 16 (1/3 - 1/2 cup each)
Calories 300 kcal


  • 3.5 cups old-fashioned rolled oats
  • 1 cup hulled raw pumpkin seeds
  • 1 cup hulled raw sunflower seeds
  • 1 cup unsweetened coconut chips
  • 1 1/4 cups raw pecans left whole or coarsely chopped
  • 1/4 cup ground flax seed
  • 1/4 cup wheat germ (optional)
  • 1/2 cup pure maple syrup
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup coconut sugar or packed light brown sugar
  • 1 tsp coarse salt
  • serve over Greek yogurt and top with fresh berries


  1. Heat oven to 300°F.
  2. Place oats, pumpkin seeds, sunflower seeds, coconut, pecans, flax, wheat germ, maple syrup, olive oil, sugar, and 1 teaspoon salt in a large bowl and mix until well combined. You'll need to mix it well to evenly coat everything with the wet ingredients.

  3. Spread granola mixture onto a rimmed baking sheet lined with parchment paper. Transfer to oven and bake, stirring every 10 to 15 minutes, until granola is toasted, about 45 minutes.

  4. Remove granola from oven and let cool. Stores up to one month in an airtight container.

  5. Serve over Greek yogurt and fresh berries.

Nutrition Facts
Maple Pecan Granola with Olive Oil
Amount Per Serving (1 g)
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.