This old-time, two-fisted granola, loaded along with fruits and nuts, has an extra virgin essential olive oil at its heart to pull each of the flavors together and add the littlest savory twist to it breakfast classic.

All granola tasty recipes need an oil so your nuts and grains definitely will brown properly and crisp up within the oven -- but most include something flavor-neutral. This food, developed especially for a flavor profile of Ska Mountain tops Premium Arbequina Extra Virgin Organic extra-virgin olive oil, with its buttery, earth-friendly notes, brings out the rich flavors on the granola's nuts and underscores a sweet toast-y goodness in the oats. The little bite associated with pepper -- classic at a good extra virgin extra virgin olive oil -- pumps up a spices and sharpens the flavors in the fruits. Even the sweeteners -- baby, maple syrup, brown sugar -- take advantage of the savory edge of the olive oyl, showing off richer, rounder flavors in your finished granola.

You may fluctuate the fruit and nut add-ins and also the spices and flavorings to match your tastes -- just maintain the proportions the same, plus youll be fine. Refer to end of the food for suggested variations.

Sweeteners of this not-too-sweet granola are furthermore flexible: you may swap -cup agave or maple syrup with the 2-tablespoons of honey but take care about adding more sweetie, it will make any finished granola sticky.

Ska Hills Advanced Arbequina Extra Virgin This kind of oil, is a high high quality California extra virgin olive oyl with an all-purpose flavor profile as well as being priced for everyday utilize. It is widely accessible in San Francisco Bay Area markets (refer to your online store-finder for a spot near you) and online everywhere on the Ska Hills website.

Granola-making short-cuts, and methods for avoiding common mistakes: "Eight strategies for perfect granola every time".

Ska Hills Oil Granola

makes about 10 cups

  • 1 ovum white, slightly beaten
  • 1/3-cup Ska Hillsides Premium Arbequina Extra Virgin mobile Olive Oil
  • -cup strongly packed brown sugar
  • 2 tablespoons honey
  • 1-teaspoon Far east 5-spice powder
  • 1-teaspoon kosher salt (if you receive regular table salt, slow up the quantity to -teaspoon)
  • 4-cups old-fashioned oats (the cooks-in-five-minutes kind)
  • 2-cups unsweetened, flaked coconut
  • 1-cup cut raw almonds
  • 1/3-cup dried, unsalted pumpkin seeds
  • 1/3-cup organic, unsalted sunflower seeds
  • 1-1/3 drink diced apricots
  • 1/3-cup diced, candied red peel
  • teaspoon almond extract
  1. Heat cookware to 300. Line two 10 a 15-inch rimmed baking bed linens with baking parchment and saved.
  2. Using the biggest bowl you might have, combine the beaten egg cell white, honey, brown sweets, olive oil, five-spice talc and kosher salt; blend thoroughly.
  3. Stir while in the old-fashioned oats, coconut, walnuts, pumpkin seeds and sunflower vegetables, and stir until altogether coated.
  4. Spread the oat mixture evenly onto both of them prepared baking sheets.
  5. Bake down the middle of a pre-heated 300 stove for 10 minutes.
  6. Remove with the oven and stir or simply if its easier, pour the partly-cooked mixture back up the large bowl, provide it a stir, then return the mixture to two baking sheets since before and bake regarding another 10 minutes.
  7. Check for doneness if its browned to all your taste, remove from the oven and pour in to a large mixing bowl. Dont leave granola to the baking sheet to interesting; it will continue to make sure you brown.
  8. Stir in your dried fruit, orange peel from the lemon and almond extract.
  9. Cool completely with the bowl, stirring occasionally.
  10. Store during an airtight container. Dont put granola in any covered container until it offers cooled completely, or it is going to lose its crispness.

If not likely, continue to bake-and wake the granola in 5-minute increments, stirring somewhere between, until it is browned with your taste.

VARIATIONS

  • Peaches not to mention Pistachios: 2/3-cup diced, dry peaches + 2/3-cup dehydrated cherries, 1-cup coarsely cut pistachios, 1-teaspoon cinnamon, -teaspoon almond extract
  • Cherries together with Plums: 1 mug diced, dried plums (not prunes) + -cup dried up cherries, 1-cup coarsely cut pecans, 1-teaspoon ground allspice + teaspoon recently ground pepper, 1-teaspoon vanilla
  • Pears in addition to Pecans: 1-1/3 pot diced dried pears, 1 glass coarsely chopped pecans, 1-teaspoon cinnamon, 1-teaspoon vanilla
  • Apples not to mention Walnuts: 2/3-cup diced dried out apples + 2/3-cup marauded dates, 1-cup coarsely marauded walnuts, 1 teaspoon cinnamon, 1 teaspoon vanilla


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