November 11, 2014

Hey guys! Holly here!  This week in my kitchen, I made granola!  I love this recipe because you can swap out the dried fruit and nuts listed below for whichever ones you prefer. I have even experimented with adding amaranth to the mix, which added a nutty flavor and some nice texture. Agave syrup can also be subbed in for maple syrup. This granola works great as a breakfast, on-the-go snack, or even a gift!


Our recipe blurb: The interns will be switching us over to WordPress soon and when that happens you guys will have printable recipes from us! But for now, you have to deal with what we’ve got. We know, it’s annoying. Sorry. 

Olive Oil Granola with Hazelnuts and Cranberries
Makes 6 cups | Prep time: 10 minutes | Cook time: 40 minutes

  • 3 cups old-fashioned rolled oats
  • 1 cup unsweetened, shredded coconut
  • 1 cup coarsely chopped hazelnuts
  • ½ cup pure maple syrup
  • ½ cup extra-virgin olive oil
  • ¼ cup light brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon nutmeg
  • 1 cup cranberries

1.)    Preheat oven to 300 degrees. Line a rimmed cookie sheet with parchment paper.

2.)    In a large bowl, mix together oats, coconut, hazelnuts, maple syrup, olive oil, brown sugar, cinnamon, salt and nutmeg. Spread granola mixture in an even layer on your prepared cookie sheet.

3.)    Bake for 35-45 minutes, stirring every 10-15 minutes, until mixture is golden brown. Remove from oven and stir in cranberries. Once completely cool, granola can be stored in an airtight container for up to a month.

Recipe author: Carrie Minns

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