Vanilla Granola
Prep time
Cook time
Total time
Yield: Makes about 8 servings
  • 2 cups oats (any kind is fine, as long as it's not instant)
  • 1 cup chopped nuts (almond, peanut, pecan, hazelnut etc)
  • ⅛ cup extra-virgin olive oil
  • ⅛ cup maple syrup
  • 1 tablespoon good-quality vanilla paste (extract can be used as an alternative)
  • ¼ cup dried blueberries
  1. Preheat oven to 150C / 300F (non fan-assisted), or 140C / 285F (fan-assisted). Line a baking sheet with parchment paper or silpat. Set aside.
  2. Combine oats, nuts, olive oil, maple syrup and vanilla in a mixing bowl. Stir to coat the oats and nuts well with liquids.
  3. Scrape the mixture onto the lined baking sheet and spread it out with a spatula until it's ¼-inch thick. If your oven/baking sheet is small, bake the granola in 2 batches.
  4. Bake the granola for 15 minutes, give it a stir with a spatula then bake for another 15 minutes until the oats and nuts are toasted and fragrant. (Total 30 minutes baking time.)
  5. Remove the baking sheet from the oven and stir in the dried blueberries.
  6. Let the granola cool completely on the baking sheet, it will harden and become crispy as it cools. Store cooled granola in an airtight container at room temperature.
Naggy Notes
- Adapted from Flavor of Health's Not So Plain Vanilla Granola
Recipe by Foodie Baker at