Fresh Croissants, Danish & French Pastries every Sat & Sun

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Yields9 Servings
 ½ cup Honey
 ½ cup VSOP Bergamot Orange Fused Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 6 cups Old-Fashioned Rolled Oats
 1 cup Cashews, or almonds, pecans, walnuts, macadamia nuts
 1 cup Unsweetened Coconut, (large flake)
 1 cup Dried Cherries, or blueberries, dates, raisins, cranberries
1

Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed sheet pan with parchment paper.

2

In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil into the warm honey along with the vanilla. It won't emulsify, but that's alright.

3

Mix the oats, nuts, coconut & dried fruit in a large bowl. Spread evenly onto the prepared sheet pan. Evenly drizzle the honey-EVOO over the oat mixture. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute into an even layer and pop in to the oven on the middle rack.

4

Every 10 minutes for about 1/2 hour, check and stir the granola, the honey and olive oil with continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.

5

Remove from the oven and allow to cool completely. Store in an airtight container for up to 3 weeks. Enjoy!

Ingredients

 ½ cup Honey
 ½ cup VSOP Bergamot Orange Fused Extra Virgin Olive Oil
 1 tsp Pure Vanilla Extract
 6 cups Old-Fashioned Rolled Oats
 1 cup Cashews, or almonds, pecans, walnuts, macadamia nuts
 1 cup Unsweetened Coconut, (large flake)
 1 cup Dried Cherries, or blueberries, dates, raisins, cranberries

Directions

1

Preheat the oven to 325 degrees Fahrenheit. Line a large rimmed sheet pan with parchment paper.

2

In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil into the warm honey along with the vanilla. It won't emulsify, but that's alright.

3

Mix the oats, nuts, coconut & dried fruit in a large bowl. Spread evenly onto the prepared sheet pan. Evenly drizzle the honey-EVOO over the oat mixture. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute into an even layer and pop in to the oven on the middle rack.

4

Every 10 minutes for about 1/2 hour, check and stir the granola, the honey and olive oil with continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.

5

Remove from the oven and allow to cool completely. Store in an airtight container for up to 3 weeks. Enjoy!

Cherry Citrus Granola

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