Cranberry, Coconut, Cashew Granola with Persian Lime Extra Virgin Olive Oil and Coconut White Balsamic Condimento Reduction
A bright tropical taste to add to your yogurt or on its own!
Ingredients
- 4 cups old fashioned oats
- 1 cup dried cranberries or Craisins
- 1 cup cashews (roasted unsalted, chopped coarsely)
- 1 cup unsweetened flaked coconut
- 1/2 cup Tastealotta Persian Lime Extra Virgin Olive Oil
- 1/3 cup Tastealotta Coconut White Balsamic gently reduced by half and cooled
- 1 Tbsp . honey optional
Instructions
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Preheat the oven to 250 degrees.
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Line a large baking sheet with parchment paper.
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In a small bowl, whisk together the olive oil and balsamic reduction (and honey if usinuntil thoroughly combined.
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In a large bowl, mix all of the dry ingredients except the cranberries.
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Pour the wet ingredients over the dry ingredients and mix thoroughly until the dry ingredients are completely covered.
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Spread the mixture on the baking sheet and bake for approximately 1 hour until golden brown and fragrant (stirring occasionally).
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Cool and add the cranberries.
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Store in a sealed container for up to one month.
Recipe Notes
Yield: approximately 8 cups.
