I’m not at all a big fan of eating something just because it’s good for me.   I’ve got to like it, and it’s got to taste good for it to be good for me, otherwise it’s not happening.

Yogurt for example.  I use plain greek yogurt as a substitute for sour cream all the time.    But, to just dig into a cup of yogurt and eat it isn’t happening.     I want to like to eat yogurt, but I just don’t.  I think it’s a texture thing.

The Zman likes the cookie jar filled with granola or trail mix, so he can grab a handful from time to time in passing.  Honestly, he doesn’t eat unless I say  EAT!    Actually,  I keep the cookie jar full to prevent me from finding him sprawled out on the floor from starvation.   I swear the man can go all day without a bite to eat.  I don’t get it.  I literally wake up thinking about food and what I’m going to make today.     I guess that’s one of those Mars and Venus things.  Whatever…

Anyway….  here is a picture of our cookie jar with my latest wonderful granola recipe in it.

I found a recipe for olive oil granola on the Dinner A Love Story website (one of my favorite sites) and adapted it to what I had on hand.        It was a snow day,    I wanted to cook so I used what I had and it turned out great!

I know what you’re thinking….  Olive oil granola???  What???  

Well let me tell you it’s awesome. 

And if you’re not using predominantly olive oil or coconut oil in your recipes, you are missing out.  That is just about all I ever use.     Sure, if I’m frying something (which is a rare occasion) then I will use canola oil.   Otherwise it’s olive or coconut oil.

Another confession, I am an olive oil snob.  Actually, I am an olive oil and balsamic vinegar snob.    Here is a few bottles of olive oil and balsamic vinegar that I use.   But, only in recipes that have a few ingredients where you want the flavors to shine through. 

Yes, they are a bit pricy….  but a little goes a long way because the flavors are so prominent. 

Oh, a drizzle of each over roasted veggies, salad, fresh fruit, or to dip fresh-baked bread in…. OMG, it’s just bliss. 

You’ll need to try it.  Trust me.  The flavor that you get from good olive oil and balsamic vinegar is not something you should miss.

When I run out I get the bottles refilled, so there is nothing going into the garbage as waste.   Reuse, Repurpose, Recycle.    

I’ve used the big box store, big bottles of  olive oil for years, and I still have it on hand when I need an oil to “cook” with.  But honestly, those big bottle oils do not have much flavor.  Well, not enough flavor to use in this recipe. 

I mean if you’re going to make olive oil granola, then you need to use the good stuff. 

Olive & Coconut Oil Granola

• 4 cups of oats (not quick cook)
• 1 1/2 cup of raisins
• 1 cup of walnuts
• 1 Tbsp of cinnamon
• 1/2 tsp of salt
• 1/3 cup of brown sugar
• 3/4 cup of good honey
• 3/4  cup of good olive oil
• 1/2 cup of coconut oil (that has been warmed to a liquid form)

Mix the first 6 ingredients together then add the remaining ingredients and mix well.  Spread out on two large baking sheet (with sides) and bake at 300 for 45 minutes.  Half way through the baking time, you’ll want to flip and mix the granola so it bakes evenly.     Remove from the oven and let cool completely. 

Store in airtight container, or cookie jar just ’cause it’s pretty, and I like pretty things.

You can substitute any dried fruits and any nuts you prefer. 

Guess what….. it’s absolutely AWESOME on a cup of greek yogurt.     And now I can feel good about eating something just “because it’s good for me”    (I also save my empty yogurt container to start my garden seeds / plants in)  Always trying to think……   Reuse, Repurpose, Recycle.

Y’all take care!

Lori