A sweet, crunchy, homemade granola with rolled oats, dried fruits, and Oregon Orchard Natural Sliced Hazelnuts dressed with warm spices and Extra Virgin Hazelnut Oil. Sheet-pan baked, this wholesome breakfast is easily batched for a busy week.
Ingredients:
- 5 Cups Old fashioned rolled oats
- 1 ½ Cup Oregon Orchard Natural Sliced Hazelnuts
Oregon Orchard Natural Sliced Hazelnuts, 12 oz
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- ½ C. Pumpkin seeds
- ½ Cup Dried blueberries
- ½ Cup Golden raisins
- ½ Cup Dried cherries
- ½ Cup Oregon Orchard Extra Virgin Hazelnut Oil
Oregon Orchard, Hazel Nut Oil 17oz
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- ½ Cup Maple Syrup
- ½ Cup Brown sugar
- 2 tsp. Vanilla extract
- 1 ½ tsp. Pumpkin pie spice blend
- ¾ tsp. Kosher salt
Directions:
- Preheat the oven to 325 degrees and line a baking sheet with parchment paper.
- In a mixing bowl, combine the oats, nuts, seeds, and fruits.
- Separately, whisk together the Extra Virgin Hazelnut Oil, syrup, sugar, vanilla, pumpkin pie spice and salt.
- Incorporate the wet and dry ingredients.
- Spread the mixture evenly on the prepared baking sheet and press down firmly.
- Bake for 30 minutes, until crisp and browned.
- Set the granola aside to cool completely.
- Crumble the granola and serve immediately, or store at room temp in lidded jars.
