Fruit and Nut Granola


  • 1/4 cup Bella Oliva Blood Orange EVOO
  • 1/4 cup unsalted butter (or omit butter and use ½ cup Blood Orange EVOO)
  • 1/2 cup light brown sugar
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 3/4 cups rolled oats
  • 1 cup finely grated unsweetened coconut
  • 1/2 cup walnuts
  • 1/2 cup pecans
  • 1/2 cup slivered almonds
  • 1 cup of your favorite dried fruit


  • Preheat the oven to 275°. Line a large rimmed baking sheet with parchment paper. In a medium saucepan, combine the olive oil, butter, brown sugar, honey, cinnamon, vanilla and salt and bring to a simmer, stirring until the brown sugar is dissolved, about 2 minutes. Let cool slightly.
  • In a very large bowl, toss the oats with the coconut, walnuts, pecans, and almonds. Add the warm brown sugar mixture and stir to coat thoroughly. Spread the granola on the baking sheet and bake for 1 hour and 15 minutes, stirring once or twice, until golden.
  • The granola will crisp up as it cools.
  • Add dried fruit once granola has cooled completely.
  • Make Ahead: The granola can be stored in an airtight container for up to 2 weeks.

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