Yield: 7 cups
Maybe this recipe should be titled ” Doubled Toasted Almond Granola with Olive Oil.” Either way, it’s delicious. It’s a bit more savory and salty than your basic breakfast granola, but the dried fruit balances it nicely with it’s tart, sweet and chewy qualities. Allspice comes from the berry of an evergreen tree indigenous to the rainforests of South and Central America. You can substitute ground cinnamon if you prefer. This granola is delicious as a cereal with milk and a banana, or with yogurt and fresh fruit toppings. Enjoy!
Ingredients:
- 4 cups quick oats
- 1 1/2 cups toasted salted almonds, roughly chopped
- 1/2 cup extra virgin olive oil
- 1/2 cup agave nectar
- 1 teaspoon kosher salt
- 1 teaspoon allspice
- 2 cups dried fruit (cranberries or chopped apricots are nice)
Procedure:
- Pre-heat the oven to 300 degrees. Spray a sheet pan with non-stick cooking spray.
- In a large bowl, combine the oats and almonds.
- In a small bowl, whisk the olive oil, agave nectar, salt, and allspice until combined.
- Pour the olive oil mixture into the oat mixture and combine thoroughly.
- Spread the mixture evenly on the sheet pan. Bake for 35-40 minutes until golden. For crunchier granola, leave it in a little longer. Yes, it can burn, so watch it.
- Remove from the oven and let cool completely. If you like your granola chewy like we do, remove it from the oven after 35 minutes and using a double layer of paper towels, ”smoosh” it down. Leave the paper towels on it and let it cool completely, then break it into chunks.
- Add dried fruit and store in an air tight container.
