Sweet Salty Granola Recipe from Bird Bakery

Sweet Salty Granola from Bird Bakery pouring from glass jar on its sideWhether sprinkled on your favorite ice cream or combined with yogurt and fruit for breakfast, Bird Bakery Granola is the perfect combination of salty and sweet. And this granola is protein packed, according to entrepreneur, television host, and co-owner of BIRD Bakery, Elizabeth Chambers, so it makes the perfect breakfast.

Elizabeth’s granola is made with olive oil instead of butter and honey in place of sugar. Try as a snack, ice cream topping or yogurt mix in.

At Bird Bakery in San Antonio,TX, they bake everything onsite from scratch daily. They use the finest ingredients like Pulgra butter, Valhrona Chocolate, and Madagascar Bourbon Vanilla. We think you’ll love their Sweet Salty Granola.

Recipe courtesy Elizabeth Chambers and Bird Bakery

5 cups old-fashioned oats
2 cups unsweetened coconut flakes
2 cups unsalted pistachios
2/3 cups unsalted pumpkin seeds
1 tablespoon sea salt
1/2 cup packed light brown sugar
1/2 cup packed dark brown sugar
2/3 cup organic-grade a maple syrup
2/3 cup organic extra virgin olive oil
1 1/2 cups dried cherries

Instructions: Heat oven to 275 degrees. Line two baking sheets with parchment; set aside. In a large bowl, mix together oats, coconut, pistachios, pumpkin seeds and sea salt. Set aside.

In a small saucepan, combine sugars, maple syrup and olive oil, stirring over low heat until the sugar dissolves completely. Pour over oat mixture. Stir well.

Spread onto sheets evenly. Bake until golden, about 20-25 minutes, rotating pan once at 10 minutes. Cool at room temperature. Break up granola; sprinkle with dried cherries. Store in an airtight container.

Per serving: 410 calories (48.3 percent calories from fat), 22 g fat, 0 mg cholesterol, 430 mg sodium, 45 g carbohydrates, 6 g dietary fiber, 24 g sugars, 9 g protein.

Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at