Orange & Cranberry Balsamic Granola

Homemade granola is one of those things that sounds ambitious until you actually make it — and then you wonder why you ever bought it in a bag. This version is built around two of our most versatile products: Blood Orange Olive Oil for warm citrus depth and Cranberry Pear White Balsamic for a gentle tang that keeps the sweetness from going one-note. A drizzle of Cloister Honey pulls it all together. Make a big batch on Sunday and you'll be set for two weeks.

Recipe: Orange & Cranberry Balsamic Granola
Makes approximately 8 cups

Ingredients:

• 4 cups rolled oats

• 1 cup mixed nuts, roughly chopped

• 1 cup shredded unsweetened coconut

• ½ cup pumpkin seeds

• ¼ cup wheat germ

• ¼ cup flax seeds

• ¼ cup Blood Orange Fused Olive Oil

• ¼ cup Cranberry Pear White Balsamic

• ¼ cup Cloister Honey or brown sugar

• 2 egg whites

• 2 cups dried fruit of choice

Instructions:

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone mat.

2. In a large bowl, combine oats, chopped nuts, coconut, pumpkin seeds, wheat germ, and flax seeds. Toss to mix.

3. In a small saucepan over low heat, combine the olive oil, balsamic, and honey or brown sugar. Stir until sugar is dissolved, about 3 minutes. Pour over the dry mixture and toss until everything is evenly coated.

4. In a small bowl, beat egg whites until frothy. Add to the granola and mix to coat.

5. Spread evenly on the prepared baking sheet. Bake for 15 minutes.

6. Using a large spatula, flip the granola and bake another 15–20 minutes until golden and toasted.

7. Remove from oven and cool completely on the pan — it crisps up as it cools. Break into pieces and stir in your dried fruit.

8. Store in an airtight container at room temperature for up to 2 weeks.

Mix It Up: The nuts and fruit are completely flexible — this is a recipe that rewards improvisation. Pistachios, pecans, and sliced almonds are favorites here. For fruit, dried cranberries, chopped dates, figs, or apricots all work beautifully. In summer, try dried mango or cherries for a lighter, brighter batch.

Serving Ideas:

• Spooned over whole-milk yogurt with a drizzle of Cloister Honey

• As a topping for a fall or winter fruit crisp

• Packaged in a mason jar tied with twine — one of the easiest and most appreciated homemade gifts around the holidays

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