Carriie Minns: Olive Oil Granola with Hazelnuts & Cranberries

Olive Oil Granola with Hazelnuts and Cranberries
By Carrie Minns

Feel free to swap out the dried fruit and nuts I have listed below for your favorites but don’t skip the olive oil. It adds richness to this granola that you don’t get from less-flavorful oils.

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
  •  

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

In a large bowl, mix together your 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.

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. Enjoy!
 

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