Winter Citrus Granola
When I developed this simple recipe, I had intended to only share it on Instagram. But after I made it and tasted it, I thought it may need a bigger stage. So after I did a quick poll on Stories and asked which format you guys would prefer, overwhelmingly you wanted to see a full blog post about it so here we are!
Pasolivo Olive Oil reached out to me recently and asked if I would be interested in collaborating on a recipe with their olive oil. After learning more about how the entire oil-making process takes place on their farm in Paso Robles, California I said absolutely. Their process starts with hand-picking the olives, pressing them just hours later, and finally bottling the finished product of delicious and high-quality California extra-virgin olive oils all on-site. They were kind enough to send me a bottle and I selected the citrus because I love anything citrusy and thought it would be really fun to play with. The zest from lemons, limes, and tangerines are infused into their signature extra virgin olive oil to create a flavor that is both fruity and bright with nice peppery finish. It’s the perfect thing to add a bright and vibrant flavor to cozy granola. And when this is baking, your whole house with smell like a citrus grove. Not a bad thing. The olive oil also ensures the granola is crispy which is a must in my book. Sprinkle this stuff on your yogurt, pour some almond milk over it, or eat it by the handful. I hope you give this a try! You’re gonna love it!
Winter Citrus Granola
makes about 4 cups granola
2 ½ c old fashioned oats
1 c roasted hazelnuts, roughly chopped
1/2 t ground cardamom
1/2 t Himalayan pink salt
1/3 c honey
1/3 c Pasolivo citrus olive oil
1/4 c candied orange peel, roughly chopped
1/4 c candied lemon peel, roughly chopped
Preheat the oven to 300 degrees. In a large bowl combine the oats, hazelnuts, cardamom, and salt. In a another bowl or measuring cup, combine the olive oil and honey and whisk to combine. Pour the wet mixture over the oat mixture and stir to combine until everything is well coated.
Pour the mixture onto a parchment or silpat-lined baking sheet. Spread in a single layer but leave the mixture a little chunky so that clumps form. Pop in the oven for 15 minutes and then flip the mixture once. Put it back in the oven for another 15 minutes or so, until oats are a light golden and crispy. Allow to cool completely on the baking sheet then break up into clumps with your hands and add in the candied orange and lemon peel and toss to combine. Store in an airtight container for up to a week.
This post was crafted in collaboration with Pasolivo Olive Oil. Thanks for supporting the brands that support me!
