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Honey Almond Granola

Posted by Dana Driscoll on

 
1/2 cup Drizzle Butter Olive Oil
1/2 cup honey 
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned rolled or steel cut oats
1 cup sliced almonds
1 cup raisins or other dried, chopped fruit optional

     Arrange a rack in the middle of the oven and heat to 300°F. Line a rimmed baking sheet with parchment paper; set aside.Whisk together the Drizzle Butter Olive Oil, honey, cinnamon, and salt. Add the oats and almonds and stir to coat. Go ahead and measure the oats and almonds right into the oil mixture — don’t worry if you add a little more oats or almonds — granola is very forgiving. Stir to coat well. Spread the oats out onto the prepared baking sheet. If the granola is clumpy, use a spatula to press it into the pan. Bake for 20 minutes, stirring halfway through. The granola is ready when golden-brown and the almonds have toasted — it will still feel wet coming out of the oven but will dry as it cools. Remove from the oven, add the fruit, tamp down, and cool. Place the baking sheet on a wire rack and sprinkle on the raisins or fruit, optional. If you want clumps of granola, press and tamp down the granola before it cools, which will help it stick together. Cool completely before storing. Store in an airtight container. 

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