There are a few secrets to making top notch granola. First things first, use olive oil as the liquid fat (as opposed to butter or coconut oil), as olive oil adds a touch of savory to the otherwise sweet, salty, crunchy mix. Next, make sure you don’t overcrowd your baking sheet, or else the granola won’t crisp up properly. Third, make the granola your own! Feel free to use this recipe as a basic guide, and incorporate your favorite nuts, seeds, and spices. This recipe is a mash-up of my two favorite granola recipes: Nekisia Davis’ granola (where I learned the trick to use olive oil), and Flagstone Pantry (where I learned the irresistible combination of orange zest and cardamom). See below for the full recipe.