I made up this recipe because 1) I love carbs. 2) I’m trying to be healthy(ish). 3) I keep seeing olive oil in ice cream in fancy L.A. shops, and thought it would be a savory replacement for the usual vegetable oil in granola. Spoiler alert: IT WAS (and is) DELISH. Toss it with some yogurt or milk and fresh fruit, put it on top of fro yo, or eat it straight up. Whatever you do, ENJOY!

4 cups old fashioned oats
2 cups unsweetened shredded coconut
2 cups sliced almonds
1 cup chopped walnuts
4 tablespoons flaxseed
3 tablespoons packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup extra-virgin olive oil
1/2 cup good honey
1 tsp vanilla
1 cup dried tart cherries
1 cup dried cranberries

Preheat oven to 300 degrees. Spray two 13x18x1 inch baking pans with vegetable oil baking spray.

Mix the first 8 ingredients together in a large bowl. In a separate small bowl, whisk the olive oil, honey and vanilla together, then pour over the oats mixture and blend until everything is evenly coated in oil and honey. Pour onto the baking pans. Bake, stirring occasionally (I found every 10 minute or so worked best so it doesn’t burn), until the mixture turns golden brown – around 45 minutes.

Remove from the oven and allow the granola to cool. Stir in the dried cherries and cranberries, and store in an airtight container for up to 1 week. ENJOY!