Granola with Blood Orange Olive Oil
September 22, 2017
6 cups old fashioned rolled oats
1 cup cashews or (almonds, pecans, walnuts, macadamia nuts)
1 cup unsweetened large flaked coconut
1 cup dried fruit (blueberries, dates, raisins, cranberries... etc.)
1/2 cup Blood Orange Fused Olive Oil (or Lemon, or Persian Lime)
1/2 cup honey
1 tsp vanilla extract
Preheat the oven to 325 F.
Line a large rimmed baking sheet with parchment paper.
Mix together the first four dried ingredients and spread out in an even layer over in the lined baking sheet
In a medium pot over low heat, gently warm the honey so that it becomes more fluid. Whisk the olive oil into the warm honey along with the vanilla.
Evenly drizzle the honey and olive oil mixture over the oats. Toss gently to coat as much of the oats with honey and olive oil as possible. Even out the layer again and put into the oven on the middle rack.
Every 10 minutes for the first 1/2 hour, stir the granola, the honey and olive oil with continue to coat the remainder of the granola with each stir. When the granola is golden brown, remove from the oven and stir a final time to ensure even coverage.
Allow to cool, and store in an airtight container for up to 3 weeks.
Makes approximately 9 cups (9 servings of granola)
