DIY 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!
DIY 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.
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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