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Strawberry and Banana Four Grain Granola

Servings: 2 cups


  • 1/2 cup oat flakes
  • 1/2 cup barley flakes
  • 1/2 cup rye flakes
  • 1/2 cup wheat flakes
  • 1/3 cup brown sugar
  • 1/4 cup plus 2 tablespoons, olive oil
  • 1/4 cup maple syrup or honey
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon sea salt
  • 1/4 cup slivered almonds optional
  • 1/2 cup dried banana chips
  • 1/2 cup freeze dried strawberries diced


  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment and set aside.
  • In a large bowl, toss together the oat flakes, barley flakes, rye flakes, wheat flakes and brown sugar. Set aside.
  • To a small saucepan, mix together the olive oil, maple syrup, vanilla, nutmeg and salt. Cook over medium heat for about a minute, until the salt is dissolved and the oil looks glossy. In two batches, add the olive oil mixture to the flake mixture, tossing the granola each time to ensure it's evenly distributed.
  • Spread the granola onto the baking sheet and bake for 20-25 minutes, tossing it once at the 10-minute mark. Remove from the oven and let it cool to room temperature. Toss it with the almond slivers, banana chips and freeze dried strawberries. Store in an airtight container for up to two weeks. Serve atop a bowl of yogurt and a drizzle of honey--it's the move!