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Lavender Olive Oil Granola with Coconut Crunch

DIFFICULTY
Beginner

Lavender Olive Oil Granola with Coconut Crunch
YIELD
PREP TIME
10 mins
COOK TIME
40 mins
TOTAL TIME
50 mins
  • 2 cups Rolled oats
  • 1 cup Dried cherries
  • ½ cup Dried coconut flakes
  • ½ cup Sliced almonds
  • ¼ cup Sunflower seeds
  • 1 tbsp Poppy seeds
  • 1 tbsp Sesame seeds
  • 2 tsp Durant Kitchen Culinary Lavender
  • 2 tsp Dried fennel seeds
  • 2 tsp Ground ginger
  • 2 tsp Kosher salt
  • ¼ tsp Ground cardamom
  • 1 cup Durant Olive Mill Lavender Fused Olive Oil
  • ¼ cup Aperö Pomegranate Vinegar
  • ¼ cup Honey
  1. Preheat oven to 350℉ and set out a full-size sheet pan.
  2. In a large bowl, combine dry ingredients and stir until fully combined.
  3. Slowly stream in oil, vinegar, and honey. Stir until all of the oats are coated and damp.
  4. Spread oat mixture evenly on your sheet pan and place in the oven for fifteen minutes.
  5. To prevent clumping, remove from the oven after fifteen minutes and move oats around with a wooden spoon and place back into the oven for a final fifteen minutes.
  6. Remove from the oven and allow to cool completely.
  7. Serve atop yogurt, your choice of milk, or even as a crunch ice cream topping!
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Lavender Olive Oil Granola with Coconut Crunch

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