From Chef Christian Reynoso
2 cups old fashioned rolled oats
- 1½ cups coconut flakes
- 1 cup raw pistachios, chopped
- ½ cup raw almonds, chopped
- ½ tsp ground cinnamon
- ½ tsp ground coriander
- 1 tsp kosher salt
- ⅓ cup plus 2 Tbsp Agrumato-Method Yuzu Citrus Olive Oil
- ⅓ cup honey, plus more for serving
- 2 Tbsp brown sugar
- yogurt, for serving
- dates, pitted, for serving
- navel or Cara Cara orange, sliced into discs for serving
- flake salt, for serving
Crunchy, nutty granola, rich and floral Agrumato-Method Yuzu Citrus Olive Oil, the warmth of cinnamon and sweet honey make this granola great for breakfast, but also for snacking all day long. If you’re not in the mood to go through the whole granola-making process, try tossing your favorite store-bought brand with enough Agrumato-Method Yuzu Citrus Olive Oil to coat and warm it in your oven before serving.
Preheat the oven to 325°F. Add the oats, coconut, pistachios, almonds, cinnamon, coriander and kosher salt to a large bowl and toss well.
In a small saucepan, heat the oil, honey and sugar over low, stirring with a spoon to dissolve the sugar, about 3-5 minutes, then pour over the oats mixture. Toss very well with your spoon, taste and adjust for salt. Spread the oats mixture in a single layer on a sheet pan, then place the sheet pan on the middle rack of the oven and bake, stirring and keeping the mixture spread thin on the pan, every 15 minutes. The granola is done baking when golden brown and crunchy, about 30-40 minutes total.
To serve, spoon yogurt into bowls, top with granola, then top with torn pieces of dates, torn discs of orange, a drizzle of honey, a generous drizzle of Agrumato-Method Yuzu Citrus Olive Oil and a sprinkle of flake salt.
For store-bought granola, toss with just enough Agrumato-Method Yuzu Citrus Olive Oil to coat, then bake on a sheet pan for 15 minutes at 325°F.