02 Jun Lavender Olive Oil Granola with Coconut Crunch
Posted at 19:37h
in
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!
Ingredients
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