If you’re looking for a granola recipe that’s crunchy, slightly sweet, and packed with flavor, this Butter Olive Oil & Vermont Maple Balsamic Granola is exactly what you need. It’s a game-changer in the world of homemade granola, delivering rich depth from the balsamic and a buttery smoothness from AOOC Butter Olive Oil—without any actual butter!
The Secret to the Best Homemade Granola
Many granola recipes rely on butter or coconut oil for that signature crunch, but we’re taking things up a notch with AOOC Butter Olive Oil. It provides all the richness of butter with the added bonus of heart-healthy fats. And instead of traditional sweeteners, we’re bringing in AOOC Vermont Maple Balsamic, which not only adds natural sweetness but also a subtle tang that enhances the flavors of oats, nuts, and spices.
Customizable & Perfect for Meal Prep
This granola is incredibly versatile. Whether you enjoy it by the handful, sprinkle it over yogurt, or use it as a crunchy topping for smoothie bowls, it’s a pantry staple that you’ll want to keep stocked. Plus, it keeps well in an airtight container for up to three weeks, making it a fantastic meal prep option. Pair it with some fresh fruit and delicious honey for the perfect topper to your yogurt parfaits!
Ingredients You’ll Love
This recipe uses simple, wholesome ingredients:
- Old-fashioned rolled oats – the foundation of any great granola.
- Raw pecans & pumpkin seeds – add a perfect crunch and boost of protein.
- Unsweetened coconut flakes – for extra texture (optional but highly recommended!).
- AOOC Butter Olive Oil – the secret ingredient that gives this granola a buttery richness.
- AOOC Vermont Maple Balsamic – adds natural sweetness and depth.
- Maple syrup – optional for those who like their granola a little sweeter.
- Cinnamon & sea salt – to bring out the warm, toasty flavors.
- Dried cranberries or cherries – for a fruity pop (added after baking).
How to Make It
- Preheat & Prep: Heat your oven to 325°F and line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a big bowl, toss together the oats, nuts, pumpkin seeds, coconut flakes, salt, and cinnamon.
- Combine Wet Ingredients: In a small bowl, whisk together the Butter Olive Oil and Vermont Maple Balsamic. If you like your granola a little sweeter, add a touch of maple syrup.
- Coat & Spread: Pour the wet ingredients over the dry mix and stir until everything is well-coated. Spread it evenly on the baking sheet.
- Bake: Bake for 25-30 minutes, stirring every 10 minutes to ensure even toasting. The granola will continue to crisp up as it cools.
- Cool & Add Extras: Let the granola cool completely before mixing in dried fruit if desired.
- Store & Enjoy: Keep it in an airtight container and enjoy it whenever you need a delicious, wholesome snack!
Why You’ll Love This Recipe
- Rich, buttery flavor without using dairy
- Naturally sweetened with maple balsamic and just a touch of syrup
- Great for meal prep – stays fresh for weeks
- Customizable – switch up the nuts, seeds, or dried fruit to suit your taste
This Butter Olive Oil & Vermont Maple Balsamic Granola is the perfect balance of sweet, crunchy, and satisfying. Whether you enjoy it for breakfast or as a midday snack, one thing’s for sure—you’ll never go back to store-bought granola again!
Give it a try and let us know—what’s your favorite way to enjoy homemade granola?
Butter Maple Nut Granola
This Butter Maple Granola is packed with crunchy oats, pecans, and pumpkin seeds, all coated in the rich flavors of AOOC Butter Olive Oil and Vermont Maple Balsamic. Lightly sweetened with maple syrup and finished with dried fruit, it’s the perfect balance of nutty, toasty, and subtly sweet flavors.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup raw pecans (or your favorite nuts—almonds or walnuts work too)
- 1/2 cup raw pumpkin seeds (pepitas)
- 1/2 cup unsweetened coconut flakes (optional, for texture)
- 1/4 cup AOOC Butter Olive Oil
- 1/4 cup AOOC Vermont Maple Balsamic
- 2 tbsp pure maple syrup (optional, for extra sweetness—taste as you go)
- 1/2 tsp sea salt
- 1 tsp ground cinnamon (optional, for warmth)
- 1/2 cup dried cranberries or cherries (optional, added after baking)
Instructions
- Preheat & Prep: Heat your oven to 325°F. Line a large rimmed baking sheet with parchment paper.
- Mix Dry Ingredients: In a big bowl, toss together the oats, pecans, pumpkin seeds, coconut flakes (if using), salt, and cinnamon.
- Combine Wet Ingredients: In a small bowl, whisk the Butter Olive Oil and Vermont Maple Balsamic until blended. If you want it sweeter, add the maple syrup here—start with 1 tbsp and adjust after tasting. The balsamic already has sweetness, so go easy.
- Coat & Spread: Pour the wet mix over the dry ingredients and stir until everything’s evenly coated. Spread it out in a thin, even layer on the baking sheet—don’t crowd it, or it won’t crisp up.
- Bake: Bake for 25-30 minutes, stirring every 10 minutes to avoid burning. Look for a golden color and a toasty smell. The granola will crisp more as it cools.
- Cool & Add-Ins: Let it cool completely on the sheet. Once cool, mix in dried cranberries or cherries if you like a fruity pop.
- Store: Keep it in an airtight container for up to 3 weeks.
Notes
- Swap nuts or seeds based on what you’ve got—hazelnuts or sunflower seeds could be fun.
- If you want clumps, press the mixture down lightly before baking and don’t stir too much.
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