Orange and Espresso Granola | The Little Shop of Olive Oils

Orange and Espresso Granola

Tracey Wilkinson

Ok...I am always talking about Espresso on Plain Yogurt in the morning...here is a twist.

Ingredients:

  • 4 cups rolled "old fashioned oats" not instant
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup maple syrup
  • 1 Tablespoons Aged Espresso Balsamic
  • 1/2 cup Fused Blood Orange Extra Virgin Olive Oil
  • 3/4 teaspoon sea salt
  • Fresh Fruit (pick your favorites)
  • 1/2 Cup Plain Yogurt (low sugar)
Directions:
  • Preheat oven to 250 degrees F.
  • In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. 
  • In another bowl, whisk to combine the blood orange olive oil, espresso and maple syrup. 
  • Pour over evenly over the oat mixture and toss to thoroughly distribute. 
  • Spread the mixture on to two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. 
  • Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl.
  • Once cooled, add to plain yogurt with your favorite fresh fruit

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