Blueberry Pecan Granola



3 cups rolled oats
2 cups needs and seeds (for this I used almonds, pecans, and flax)
1 teaspoons kosher salt teaspoon cinnamon teaspoon cardamom cup olive oil plus

1 Tablespoon pure maple syrup (or honey)

1 teaspoon vanilla cup dried fruit (I used dried blueberries)


Mix together oats, nuts, seeds, salt, cinnamon, and cardamom. Whisk together olive oil and maple syrup. Pour over the oat mixture. Toss until fully coated. Spread out onto a parchment lined baking sheet. Bake in a preheated 350 degree oven for 35 to 40 minutes, turning the granola every 15 minutes. Remove from the oven, and let cool completely. Add dried fruit and toss to combine. Store in an airtight container at room temperature for 3 to 4 weeks, or 3 months in the freezer. Who knew that you could freeze granola?

On photo WL-993112 TEA CUP 7 OZ | 215 ML, WL-995034 JUG 19 OZ | 570 ML WL-991146 6 | 15 CM BOWL & SAUCER18 OZ | 545 ML

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