Name: Lavender Olive Oil Granola with Coconut Crunch
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
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

A sheet pan of freshly made granola cooling in the sunlight

02 Jun Lavender Olive Oil Granola with Coconut Crunch

Posted at 19:37h in by Lee McCollins

CategoryBreakfast & Brunch, Recipes, Snacks & AppetizersDifficultyBeginner

Yields1 Serving

Prep Time10 minsCook Time40 minsTotal Time50 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

Preheat oven to 350℉ and set out a full-size sheet pan.

In a large bowl, combine dry ingredients and stir until fully combined.

Slowly stream in oil, vinegar, and honey. Stir until all of the oats are coated and damp.

Spread oat mixture evenly on your sheet pan and place in the oven for fifteen minutes.

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.

Remove from the oven and allow to cool completely.

Serve atop yogurt, your choice of milk, or even as a crunch ice cream topping!

Ingredients