When this post is published I will most likely be frolicking around New York City in a vintage polka dot dress with a magnolia bakery cupcake in one hand, and a cocktail in the other. Yes, be very jealous.
As most of you know, I was in Vermont attending the greatest food blogger sleepover blog conference, aka Blog Brûlée, this past weekend. Then I jet setted off to New York to visit one of my favorite people. My cousin, sister, best friend, Amanda. She got a job at NBC last year and I took advantage of my East Coast shenanigans by visiting her after the conference.
So while you are reading this I may be taking a ferry around the Statue of Liberty, having a drink at the rooftop bar of 30 rock or hitting up every bakery for iced latte’s and bagels. But don’t worry you will have the full update when I get back to reality next week….
Until then you get to have this granola. I made this recipe before leaving for the East Coast for a few reasons. 1) I really needed a good plane snack. 2) You really need this in your life.
Maybe you’re on an adventure right now or maybe you’re sipping coffee and getting ready for work. Either way this granola will fit into your life very nicely and fulfill any crunchy-oaty-almond-olive oil void in your life.
Honey Almond Olive Oil Granola
Ingredients
- 3 cups rolled oats
- 1/2 cup almond meal
- 1/3 cup brown sugar
- 1 tsp cinnamon
- Sea salt to taste
- 1/3 cup honey
- 1/3 cup extra virgin olive oil
- 1/2 cup chopped almonds
Instructions
- Preheat oven to 300 degrees Fahrenheit. Toss oats, almond meal, brown sugar, cinnamon and sea salt in a large bowl. In a separate bowl whisk together honey and olive oil. Pour into the oats mixture and stir until combined. Fold in chopped almonds.
- Lay out on a parchment lined baking sheet and bake for 40 minutes, tossing every 15 minutes. Allow granola to completely cool before serving (at least 20 minutes).