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Breakfast & Brunch

Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil And Coconut White Balsamic Condimento Reduction

Ingredients
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.

Directions:

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

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