Sweet & Savory Rosemary Granola

Our Rosemary Infused olive oil makes this granola very unique!

A recipe specially crafted for Pour Olive by Erin Falls, registered Dietitian and owner of Planks and Pizza.

I list this in the dessert category as well because eating this by the handful after dinner is something you may find yourself doing. You can be fancy and top ice cream with it instead ;)

The cayenne pepper adds the tiniest bit of heat, it's the perfect compliment to the honey.

Prep time:

8 mins.

Cook time:

50 mins (mainly down time)


  • 2 C steel cut oats
  • 1-1/2 C mixed nuts, chopped small
  • 1/2 C shredded coconut, unsweetened
  • 1 tsp fresh rosemary, diced
  • 1/2 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/4 tsp cayenne pepper
  • 1/3 C honey
  • 2 Tbsp virgin coconut oil (can sub out with 1 Tbsp olive oil)
  • 2 Tbsp Pour Olive's Rosemary Infused olive oil


  1. Preheat oven to 275*F. Line a rimmed baking sheet with parchment paper.
  2. Combine all dry ingredients in a bowl.
  3. In a small saucepan, melt both oils over low heat then stir in honey just till warm and syrupy.
  4. Add liquid ingredients to the dry mix and toss well.
  5. Spread evenly into a thin layer on baking sheet and bake for roughly 50-70 mins, stirring every 15 mins until golden.
    (Stirring every 15 mins. is important so your granola cools to a crunchy consistency  and bakes evenly.)
  6. Cool completely and store in an airtight container for up to 1 week.
This granola is one of the best I have tried- put it over your yogurt or ice cream or with whipped cream and waffles!