This wonderfully crisp olive oil granola is slightly savory and just the right amount of sweet. It’s loaded with toasty nuts, seeds and coconut and topped with sun-sweetened medjool dates and segments of charred peak-season citrus. The egg white in the granola provides protein that helps bind the nuts, seeds and oats into big crunchy clusters. If you want to make this recipe vegan-friendly, then you can omit the egg white in the granola and sub in your dairy-free yogurt of choice. This recipe makes more granola than you’ll need, but it stores well at room temperature in an airtight container for up to 2 weeks.
- 3 cups old fashioned rolled oats
- 1 cup unsweetened coconut chips
- 1 cup raw cashews
- 1 cup raw pepitas
- ½ cup maple syrup
- ½ cup brown sugar
- ¼ cup extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- 1 large egg white
- 10 Rancho Meladuco medjool dates (about 1 cup), pitted and torn into bite-size pieces
- 1 Ruby Red Grapefruit
- 1 Navel or Cara Cara Orange
- 1 Blood Orange
- 4 cups full-fat Greek yogurt (we like the tang of Straus Family Creamery yogurt)
- Maple syrup, for drizzling
- Chile powder, for sprinkling (optional)
Make the granola Preheat the oven to 300°F and line a large rimmed baking sheet with parchment paper. In a large bowl, combine the oats, coconut, cashews, pepitas, maple syrup, brown sugar, olive oil, salt, cinnamon and cardamom. In a small bow, beat the egg white until frothy; add to the granola mixture and toss to coat.
Spread the granola on the prepared baking sheet and bake for about 40 minutes or until the granola is golden brown and dry to the touch. Rotate the baking sheet halfway through baking and do not not stir. Let cool completely, then break the granola into small clusters.
Prepare the citrus Preheat the broiler on HIGH and position a rack 4 inches from the heat. On a cutting board, set the grapefruit on its side. Using a sharp knife, trim off the top and bottom of the grapefruit, being careful not to cut too much into the flesh. Set it cut side up. Using a sharp knife and working around the grapefruit, cut between the flesh and the pith, following the fruit’s contour. Discard the peel and pith. Transfer the grapefruit to a small rimmed baking sheet and pat dry with paper towels. Repeat with the oranges.
Broil the grapefruit and oranges, turning occasionally, until charred in spots, 10 to 12 minutes. Transfer to a cutting board and let cool completely.
Using a paring knife and holding the citrus over a medium bowl to catch the juices, slice between the membranes of the fruit and use the blade of your knife to remove the citrus segments. Add the segments to the bowl and toss with the reserved juices.
Divide the yogurt between 4 shallow bowls. Sprinkle with granola (you will have leftovers) and garnish with the torn dates and charred citrus segments. Drizzle with maple syrup and sprinkle with chile powder, if using. Enjoy!
Recipe and photos by Julia Heffelfinger