Crisp honey olive oil granola made with simple pantry ingredients. All natural, low sugar, plus it's gluten free and dairy free! An easy healthy breakfast.
5 from 1 vote

Easy Honey Olive Oil Granola

Crisp honey olive oil granola made with a few simple pantry ingredients. It's all natural, low sugar, plus it's gluten free and dairy free! An easy healthy breakfast.

Course Breakfast
Categories dairy free, egg free, gluten free, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 serves (approximately)


  • 2 and 1/2 cups rolled oats - certified gluten free as required*
  • 1 cup puffed buckwheat or puffed rice, or coconut flakes
  • 1/2 cup cashews
  • 1/2 cup hazelnuts
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 tsp ground cinnamon
  • 100 mL honey
  • 60 mL extra virgin olive oil
  • 2 tsp vanilla extract


  1. Preheat oven to 160 C. Line a large baking tray with baking paper (or make sure you use a non-stick tray).
  2. Combine oats, seeds, nuts, puffed buckwheat (or puffed rice or coconut flakes) and cinnamon in a large mixing bowl.
  3. Pour honey, olive oil and vanilla into a separate bowl or jug. Add two tablespoons of boiling/very hot water and whisk it all together. 
  4. Add the wet ingredient mix to the dry ingredients and stir with a large spoon until the dry mix is evenly coated. 
  5. Spread the mixture out across the tray, in a thin layer. Bake for 20-30 minutes (depending on oven strength). Check on the mixture every 7-8 minutes and give it a stir and flip so that the edges don't burn.

  6. The granola will turn a golden caramel brown once cooked. Remove from the oven and allow it to cool completely; it will crisp up. Once cooled, store in an airtight container, it should last 2-3 weeks.

Recipe Notes

*if you need to make this granola gluten free and you cannot use oats, substitute in buckwheat flakes or quinoa flakes. 

*the nuts and seeds used in this recipe are a suggestion only and you can mix them up to suit what you have on hand and what you prefer. You just need to end up with 1 and 1/2 cups of nuts and seeds to use in the recipe. For example, you could use almonds/brazil nuts/pumpkin seeds or macadamia nuts/walnuts/sunflower seeds.