Cranberry Orange Granola

Cranberry Orange Granola

What You Will Need:

4 c rolled oats

1 c mixed nuts

1 c shredded unsweetened coconut

½ c pumpkin seeds

¼ c wheat germ

¼ c flax seeds

¼ c Patricia & Paul Fused Blood Orange EVOO

¼ c Patricia & Paul Cranberry Pear White Balsamic

¼ c local honey

2 egg whites

2 c cubed dried apricots and cranberries or cherries

Preheat the oven to 325F. Line a large rimmed baking tray with parchment paper.

In a large mixing bowl, place the oats, nuts, coconut, pumpkin seeds, wheat germ, and flax seeds, and toss to combine.

In a small saucepan, place the olive oil, balsamic, and honey. Heat on low until the honey has dissolved, about 3 minutes. Pour this over the dry granola, tossing to thoroughly coat.

Beat the egg whites in a small bowl until frothy, add to the granola, and mix to evenly coat.

Spread the granola on the prepared baking tray and bake for 15 minutes. Using a large spatula, turn the granola and bake for another 15-20 minutes, until golden and toasted. Remove from the oven and let cool to room temperature. Break up into pieces, place in an airtight container with the dried fruit, and toss to combine. This will keep for 2-3 weeks.