• Michelle

The only granola recipe you'll ever need

This is honestly the best granola I've ever had. With just the right sweetness and crunch it's amazing on yoghurt or with your favourite milk and fruit. The best part is, you probably already have all the ingredients in your pantry!

The original recipe is called Nekisia's Olive Oil and Sea Salt Granola from the book SALT, FAT, ACID, HEAT by Samin Nosrat. I highly recommend you get a copy!

Makes 16+ servings!


300g rolled oats

125g pumpkin seeds

125g sunflower seeds

25g chia seeds (or add more sunflower seeds)

60g shredded coconut

140g halved pecans or walnuts

125g maple syrup

1 tsp vanilla extract

125g extra virgin olive oil

1 tsp sea salt +

Optional: 150g dried dates, apricots or freeze dried fruit, diced.

If you're feeling wild, you could add chocolate chips too :)


Preheat oven to 150C and line a large baking sheet with baking paper.

Place all the ingredients (except optional extras if using) into a large bowl and stir until well combined.

Spread evenly onto your baking sheet and place into the oven and bake.

Remove from the oven every 15 minutes or so until the granola is golden, toasted and very crisp. The stirring is a crucial step to ensure it's evenly cooked and nice and crispy.

Remove granola from the oven and sprinkle with a little bit more sea salt to taste. The large flaked Maldon sea salt is particularly nice. Let cool completely and then stir through the dried fruit if using.

Store in an airtight container for up to a month!

  • White Facebook Icon
  • White Pinterest Icon
  • White Instagram Icon

© 2018 Michelle Yandle Nutrition

Please Note: I do not provide the services of a licensed dietician, information received should not be seen as medical or nursing advice and is not meant to take the place of seeing licensed health professionals. Read the full health disclaimer here.


Michelle Yandle Nutrition

Waitara, New Zealand