Olive Oil Granola w/ Coconut, Cherries & Cashews

Ingredients

• 6 cups old-fashioned rolled oats
• 1 cup cashews
  (or almonds, pecans, walnuts, or macadamia nuts)
• 1 cup unsweetened large-flake coconut
• 1 cup dried fruit
  (cherries, blueberries, dates, raisins, cranberries, etc.)
• ½ cup Blood Orange Fused Olive Oil
  (or Persian Lime Infused Olive Oil)
• ½ cup honey
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325°F.
2. Line a large rimmed baking sheet with parchment paper.
3. In a large bowl, mix the oats, nuts, coconut, and dried fruit.
4. Spread the mixture into an even layer on the prepared baking sheet.
5. In a medium pot over low heat (or in the microwave), gently warm the honey until it becomes fluid.
6. Whisk in the olive oil and vanilla.
   The mixture will not emulsify — that’s okay.
7. Evenly drizzle the honey–olive oil mixture over the oats on the baking sheet.
8. Gently toss to coat the oats as evenly as possible, then redistribute into an even layer.
9. Bake on the middle rack for about 30 minutes, stirring every 10 minutes to help coat the granola evenly as it bakes.
10. When the granola is fragrant and golden brown, remove from the oven and stir one final time.
11. Allow to cool completely.
12. Store in an airtight container for up to 3 weeks.