Bethany’s Blood Orange Granola

This Recipe Uses:

2 Cups Old-Fashioned Rolled Oats (Not Quick Cook)

1 Cup Shredded Coconut (Sweetened or Unsweetened)

1 Cup Sliced Almonds

1 Teaspoon Sea Salt

¼ Cup Midtown Olive Oil Blood Orange Olive Oil

2/3 Cup Maple Syrup (Not Pancake Syrup)

¼ Cup Honey

1 Cup Dried Cherries or Cranberries

Makes about 6 cups

Preheat oven to 275 F. Spread the oats, coconut and almonds on a large baking sheet with sides. Sprinkle with salt and bake for 12 to 15 minutes, stirring occasionally, until the ingredients are lightly toasted but not yet golden. Transfer to large bowl.

Increase oven temp to 350 F. Lightly grease baking sheet. Stir the maple syrup, oil and honey together in a small bowl, pour over the oats, nuts and coconut, and toss to coat evenly. Spread the granola onto the prepared baking sheet and bake for 25 to 30 minutes, until crispy and brown. Stir several times while baking.

Let the granola cool completely on baking sheet, breaking up any large chunks while still warm.When granola has cooled, add dried fruit and toss to mix.
Store in an airtight container for 2-3 weeks.

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