Nutty Granola

By Audrey Plant

 Ingredients

 3 cups old fashioned rolled oats

1 cup whole cashews

1 cup chopped pecans

1 cup sliced almonds

1 cup unsweetened shredded coconut

½ extra virgin olive oil

½ cup honey

½ cup dark brown sugar

1 teaspoon cinnamon

¼ teaspoon kosher salt, optional

Instructions

1.     Preheat oven to 300 degrees.

2.    In a large bowl, mix oats and nuts together. Using a spatula, add oil, honey and brown sugar together. Add cinnamon and salt to mixture, combine well.

3.    Line a baking sheet with parchment paper and evenly spread granola onto sheet.

4.    Bake for 40-45 minutes. Half-way through baking time, rotate pan to help bake evenly.

5.    Let granola cool for 10 minutes, the sugars in the granola will harden and you will be able to break off pieces.

6.    Granola can be stored in a airtight container for up to 2 weeks.

Notes:

1.     Substitute GF rolled oats

2.    Add any type of nuts you have on hand, 1 cup each. I like having whole pieces, sliced and chopped nuts – it adds texture.

3.    Extra virgin olive oil, adds a nice touch and more flavor.

4.    You can use light or dark brown sugar, dark adds more flavor. Coconut sugar can be used too.

5.    Salt is optional, if the nuts are salted–do not add salt.

6.    Add dried fruit at the end to the cooled granola.

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