A sheet pan of freshly made granola cooling in the sunlight

Lavender Olive Oil Granola with Coconut Crunch

Category, , DifficultyBeginner
A sheet pan of freshly made granola cooling in the sunlight
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
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

Directions

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!

Lavender Olive Oil Granola with Coconut Crunch