Pecan Granola with Blood Orange Olive Oil

  • 2 cups, old-fashioned oats
  • 1 cup, pecans - chopped
  • 1 tsp, cinnamon
  • 1/2 tsp, kosher salt
  • 1/4 cup, maple syrup
  • 1/4 cup, il Fustino Blood Orange Olive Oil
  • a dash of vanilla extract


Preheat oven to 350 degrees Fahrenheit.

In a bowl, combine the olive oil, maple syrup, vanilla extract, salt & cinnamon. Whisk to combine the glaze.

Add the dry oats and chopped pecans to a mixing bowl and pour the glaze over the top. Stir until oats and pecans are coated evenly with the glaze.

Spread over a parchment paper-lined baking sheet. Make sure it is spread evenly.

Bake for 10 minutes. Shake pan and rotate in oven. Bake for another 10-15 minutes or until oats are toasted to your liking.

Remove from oven and let cool to room temperature.

Once cooled you can store in a airtight container for up to a week.