Breakfast & Brunch
Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil And Coconut White Balsamic Condimento Reduction
4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 unsweetened flaked coconut
1/2 cup Persian Lime Olive Oil
1/3 cup honey or Coconut White Balsamic Condimento, gently reduced by half and cooled.
Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and coconut balsamic until thoroughly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil & balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for approximately 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. Store in a sealed container for up to one month.
Makes approximately 8 cups of granola