Tropical Granola With Sigona’s Tropical Balsamic and Olive Oil

This tasty little mixture is perfect for sprinkling over yogurt or even a smoothie bowl to add a little crunch. Feel free to add various fruits and nuts, or even experiment with a different balsamic and oil combination!

We like the mango balsamic with our Persian lime olive oil and with our Meyer lemon fusion olive oil!

Tropical Granola with Mango Balsamic and Meyer Lemon Olive Oil

In addition to different combinations of olive oils and balsamics, you can try different combinations of dried fruits and nuts, too!

John Sigona Jr. has been purchasing dried fruits and nuts for Sigona’s for over 45 years. We have an extensive dried fruit and nut selection at both markets. You can find mixtures that are already mixed or you can select a few different individual containers and make up your own combination.

DIY Granola with Sigona's Tropical Balsamic and Olive Oil

Tropical Granola With Sigona’s Tropical Balsamic and Olive Oil

This tasty little mixture is perfect for sprinkling over yogurt or even a smoothie bowl to add a little crunch. Feel free to add various fruits and nuts, or even experiment with a different balsamic and oil combination! Adapted from The Olive Oil & Vinegar Lover’s Handbook. Makes about 4 cups, easy to double.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8

Ingredients
  

  • Ingredients:
  • 2 cups rolled oats
  • 1/2 cup mixed raw nuts
  • 1/4 cup ground flaxseed
  • 2 Tbsp Sigona’s Mango White Balsamic
  • 2 Tbsp honey such as Honey Hole Honey Co. honey, available at Sigona’s
  • 2 Tbsp Sigona’s Infused Olive Oil such as Persian Lime or Meyer Lemon Fusion
  • 2 medium egg whites or 1 large/ex large, lightly beaten until just frothy
  • 1 cup Sigona’s Tropical Trail Mix includes date bits, bananas, coconut, sunflower seeds, papaya, pineapple and raisins

Instructions
 

  • Line a large rimmed baking sheet with parchment paper and preheat an oven to 325°F.
  • Stir together the oats, nuts and flax in a large mixing bowl. Set aside.
  • Stir together the balsamic, honey and oil in a small saucepan over low heat. Cook, stirring occasionally, until the honey has dissolved, about 2 minutes. Drizzle this over the oat mixture and toss to coat well. Add the beaten eggs to the oat mixture and gently incorporate with a fork.
  • Spread the mixture out in a single layer on the baking sheet. Bake for 15 minutes then remove and flip the granola around with a large spatula. Bake another 15 to 20 minutes, shaking once, until toasty golden.
  • Allow the mixture to come to room temperature. Add the granola to a large mixing bowl and gently fold in the dried fruit mix.
  • Store in an air-tight container at room temperature for up to 3 weeks.

Video

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