I’ve gotten into a rhythm finally of making granola every other week now that we’ve moved into our new place. I’m always trying new combinations, though now that Clay also eats granola with his yogurt, I’m a little limited on my options for nuts, as he’s allergic to walnuts, pecans, and a few others. Almonds are a safe bet, so I’ll likely be posting more recipes that include these. I’m finding that I especially like slivered almonds or chopped almonds in my granola as these cuts of almonds get golden brown and crispy (in a good way).
I’m also always on the lookout for interesting variations of dried fruit and tend to find the most interesting at one of our local discount grocery chains here in the PNW – Grocery Outlet. In addition to having a great wine selection, they tend to carry some interesting organics. The mixed dried berries I used in this granola are from Patience Fruit & Co and included dried cranberries, wild blueberries, goldenberries and tart cherries.
They add a nice chewy element to the granola and don’t compete too much with fresh berries, since we are in the midst of berry season already.
Almond and Mixed Berry Granola
4 cups old fashioned rolled oats
½ cup olive oil
½ cup honey
1 cup chopped almonds
1 cup dried mixed berries
Preheat oven to 300 degrees. Line a baking sheet with parchment paper.
Combine the oats, olive oil, honey and chopped almonds. Spread on the parchment paper lined baking sheet. Cook for 10 minutes at a time for a total of 30 minutes. Stir between each 10 minute interval.
Let cool and then add the dried mixed berries. Store in an airtight container.