Cranberry and Almond Granola with Lime Olive Oil and Coconut Balsamic

Products You Need

• Persian Lime Olive Oil
• Barrel Aged Espresso Dark Balsamic

Ingredients

4 cups old fashioned oats
1 cup dried cranberries
1 cup cashews
1 unsweetened flaked coconut
1/2 cup Amphora Persian Lime Olive Oil
1/3 cup of Amphora Coconut White Balsamic gently reduced by half and cooled.

Cooking Instructions

Preheat the oven to 250 degrees. In a small bowl whisk together the olive oil and balsamic reduction or honey 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!

Cooking Time

1 hour

Servings

2-4