I had one of those “wait, what?” moments in the cereal aisle last week. I picked up a beautiful bag of store-bought granola, flipped it over, and saw the ingredients: refined sugar, palm oil, and a list of things I couldn’t pronounce. It looked wholesome, but it just wasn’t the kind of balanced start I look for in the morning.
That’s what inspired this homemade Mediterranean Granola Recipe. I wanted to create something that wasn’t just crunchy and delicious, but was also packed with high-quality, whole-food ingredients that provide satisfying, steady energy.
This is it. It’s made with heart-healthy olive oil (yes, olive oil!), naturally sweetened with just a touch of honey and maple syrup, and absolutely loaded with pistachios, pumpkin seeds, and chewy dried fruit. It’s the granola I wish I could find in a store.
A Morning Routine Game-Changer
What sets this apart from typical granola is the Mediterranean-inspired ingredient list. Instead of butter or canola oil, we’re using a high-quality extra-virgin olive oil. It adds a subtle, fruity richness that pairs beautifully with the nuts and spices.
This isn’t your average sugary breakfast cereal; it’s a genuinely satisfying and nourishing choice.
- Rich in Healthy Fats: This granola is powered by pistachios, sunflower seeds, pepitas, and olive oil, making it incredibly satisfying.
- Packed with Fiber: Thanks to the whole-grain rolled oats and dried fruit, it’s a great choice to keep you feeling full and energized through your morning.
- Refined Sugar-Free: We use just enough honey and maple syrup to complement the flavors, not overwhelm them. The chewy apricots and cherries add their own natural sweetness.
- Subtly Spiced: A hint of cinnamon, nutmeg, and bright orange zest gives it a warm, sophisticated flavor that is so comforting.
How to Get Those Perfect, Crunchy Clusters
Making homemade granola is one of the easiest kitchen projects, and the aroma from the oven is worth it alone. It’s a simple three-part process.
- Mix the Dry: In a big bowl, you’ll toss together all the “dry” ingredients—the oats, nuts, seeds, coconut, and spices. Hold back the dried fruit for now! If you add it too early, it can burn and get hard.
- Whisk the Wet: In a separate small bowl, whisk the olive oil, maple syrup, honey, vanilla, and orange zest until they’re combined into one smooth syrup.
- Combine & Bake: Pour the liquid over the oat mixture and toss until every single piece is lightly coated. Spread it on a parchment-lined baking sheet and—this is the key for clumps—press it down gently with a spatula. Bake low and slow at 300°F (150°C).
My Top Tips for This Homemade Mediterranean Granola
Over the years, I’ve learned a few tricks to guarantee that perfectly crisp, clumpy texture every time.
- For Maximum Clumps: The secret is to not stir it too much. I only stir it once, very gently, about halfway through baking. Pressing it down before baking and letting it cool completely on the pan without touching it is what helps those big clusters form.
- Ingredient Swaps: This is a great “clean out the pantry” recipe. Feel free to use almonds or walnuts instead of pistachios, or swap the dried cherries for cranberries.
- Storage: Once it’s 100% cool (this is critical, or it will get soggy), store it in an airtight glass jar or container at room temperature. It stays crisp for at least two weeks.
My Favorite Ways to Enjoy This Granola
Honestly, I often just eat this by the handful as a snack! But it truly shines as a topping, adding the most incredible texture and satisfying crunch to a simple breakfast.
It’s the perfect finishing touch for a creamy yogurt bowl, like my Mediterranean Dawn Yogurt Bowl. The savory-sweet crunch of the granola is a fantastic contrast to the cool yogurt.
If you’re a fan of heartier morning meals, try sprinkling this over My Go-To Sunshine Breakfast or, for a different flavor profile, the Best Mediterranean Breakfast Bowl (with Tahini!). It also works beautifully on a smoothie bowl, like this Radiant Berry Almond Smoothie Bowl, to add some substance.
Quick Questions
Is this granola gluten-free?
It can be! Just be sure to use certified gluten-free rolled oats. The other ingredients (nuts, seeds, fruit, oil, honey, maple) are all naturally gluten-free.
Can I make this nut-free?
You can! To make it nut-free, simply omit the pistachios. You can increase the amount of sunflower seeds and pepitas to make up the volume. (Note: Coconut is technically a drupe, but most people with tree nut allergies can eat it. Please check with your own allergist if this is a concern.)
Can I use a different sweetener?
Yes, you could use all maple syrup or all honey if you prefer, though I love the flavor combination of the two. Just keep the total liquid volume the same for the best texture.
Mediterranean Granola with Pistachio and Apricot
Ingredients
Grain & Nut Base
- 2 ¼ cups old-fashioned rolled oats
- 1 cup raw pistachios shelled and roughly chopped
- ⅓ cup raw sunflower seeds
- ¼ cup raw pepitas pumpkin seeds
- ½ cup 45 g unsweetened coconut flakes
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup dried cherries chopped
- ⅓ cup dried apricots roughly chopped
Liquid Binding Syrup
- 60 ml extra-virgin olive oil
- 50 ml pure maple syrup
- 50 ml honey
- 1 teaspoon vanilla extract
- Zest of ½ small orange
Instructions
- Heat oven to 150°C (300°F) with a rack in the center. Line a large rimmed baking sheet with parchment.
- In a large bowl, combine all “Grain & Nut Base” ingredients except the dried cherries and apricots; mix evenly.
- In a separate bowl, whisk the “Liquid Binding Syrup” until emulsified. Pour over the oat mixture and toss until fully coated.
- Spread in a single, even layer on the prepared sheet; press lightly with a spatula to encourage clumps.
- Bake 35–45 minutes, rotating once and stirring just once around 20–25 minutes, until golden and fragrant.
- Cool completely on the pan until crisp, about 30 minutes.
- Transfer to a bowl, add the cherries and apricots, and toss to combine. Store airtight.
Notes
Nutrition Information
Per serving- Calories: 482 kcal
- Total Fat: 23.3 g
- Saturated Fat: 4.7 g
- Sodium: 150 mg
- Total Carbohydrates: 58.7 g
- Dietary Fiber: 8.2 g
- Total Sugars: 24.4 g
- Protein: 13.5 g
I hope this recipe helps you create a morning routine that feels both nourishing and delicious. It’s a small batch of sunshine you can enjoy all week long. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
