House Granola Recipe
- Sally Rychlak
- Apr 2
- 1 min read
I started making this granola in 2020. Born out of boredom and limited groceries during covid lockdown, this granola went through trial and error before making its debut at the farmer's market in Oxford, MS.
I wanted to make a granola with no additives, preservatives, refined sugar, or seed oil. I wanted it to be olive oil based, which can be tricky, since olive oil has a low smoke point and is liquid at room temperature, as opposed to a butter-based, or even coconut oil-based recipe. Because of this factor, I tell people to stick it in the fridge if you prefer it crunchier, or leave it at room temperature if you prefer a chewier granola.
I came up with the name "House Granola" as a play on a house salad or house cocktail, but also because "House" was a niche nickname my dad had for me. Like many nicknames, House has its various extensions, but ultimately it derived from Les Miserables's "Master of the House," but my dad made a song just for me, Sally of the House. He still calls me Sally of the House, House Girl, and House Squirrel, naturally.
I love the earthiness of this granola, with rich olive oil undertones, the comforting flavors of cardamom and cinnamon, and the best is when you get a bite of apricot. You will find that this granola is full of fiber and healthy fats, which make it so satiating, but you could eat it every morning and not get sick of it.
Notes
1
Preheat oven to 300°F and line a large baking sheet with parchment paper.
2
Combine dry ingredients, excluding dried fruit, in large bowl. Make sure the seasonings are sufficiently distributed.
3
Combine olive oil, honey, and vanilla in a separate bowl.
4
Add olive oil mixture to bowl of dry ingredients, mixing well. Transfer granola mixture onto the lined parchment paper.
5
Place pan of the granola in oven and bake for 20-30 minutes or until golden brown. This may vary by baking sheet, so keep a good eye on it. Stir around the granola halfway through the baking process, paying extra attention to the corners.
6
Once golden brown, remove from the oven and sprinkle with chopped dried apricots and cranberries. Mix it up a bit so the fruit sticks to the granola.
7
Let it cool before transferring to a glass jar or container of your choice. Store in the fridge for crunchier granola, or store in the pantry for a chewier granola. It will last for up to a month - Enjoy!
Instructions
3 cups rolled oats
1/4 cup coconut sugar
1/4 cup chopped almonds
1/4 cup chopped pecans
1/4 cup pepitas
1 Tbsp whole flaxseed
1Tbsp ground flaxseed
1 tsp salt
1/2 tsp cardamom
1/4 tsp cinnamon
1/8 tsp nutmeg
Dry Ingredients
1/2 cup olive oil
1/4 cup local honey
2 tsp vanilla
Wet Ingredients
1/2 cup chopped dried apricots
1/4 cup dried cranberries
Dried Fruit
House Granola
Sally Rychlak
once sold at the farmer's market in oxford, ms, this granola is equally nutritious and addicting. you can make your own house granola by following the recipe word for word, or make it your own with creative customizations!
Servings :
20 servings
Calories:
Prep Time
10 min
Cooking Time
35 min
Rest Time
5 min
Total Time
50 min
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