House Granola

house granola by sally rychlak

I sold this granola - House Granola - for years at the farmer's market in Oxford, MS. The recipe was born during the boredom of covid lockdown. I did a lot of experimenting and finally found the perfect combination of salty and sweet. I have always loved how the olive oil base gives it a nice earthy flavor and compliments the cinnamon and cardamom.

I am no longer a MS resident or a farmer's market vendor, but I wanted to share the recipe for my former customers and friends who love House Granola. The secret it out!

sally rychlak

I make note in the recipe but emphasizing again here - Any oil can be used in this recipe, really, but I love the olive oil flavor. Since olive oil is liquid at room temperature, the granola tends to be on the "chewier" side. When I'm craving a crunchier granola, I use half coconut oil and half olive oil.

These are both oils with a low smoking point, so a low oven temperature is key in being sure that the granola doesn't burn around the edges. Otherwise, this recipe is hard to mess up and can be customized to your liking.