Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields4 Servings
 1 cup Cashews
 ¼ cup Dark Brown Sugar
 ¾ tbsp Fine Sea Salt
 4 cups Rolled Oats, old fashioned, not instant
 ¾ cup Sweetened Flaked Coconut
 ½ cup VSOP Blood Orange Extra Virgin Olive Oil
 ½ cup Maple Syrup
 1 cup Dried Cranberries
1

Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.

2

Whisk to combine the Blood Orange Extra Virgin Olive Oil and maple syrup.Pour over evenly over the oat mixture and . Toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.

Ingredients

 1 cup Cashews
 ¼ cup Dark Brown Sugar
 ¾ tbsp Fine Sea Salt
 4 cups Rolled Oats, old fashioned, not instant
 ¾ cup Sweetened Flaked Coconut
 ½ cup VSOP Blood Orange Extra Virgin Olive Oil
 ½ cup Maple Syrup
 1 cup Dried Cranberries

Directions

1

Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.

2

Whisk to combine the Blood Orange Extra Virgin Olive Oil and maple syrup.Pour over evenly over the oat mixture and . Toss to thoroughly distribute. Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it’s golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.

Cashew Coconut & Cranberry Granola

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