Coconut-Lime Granola


4 c. Old Fashioned Oats

1 c. Dried Cranberries

1 c. Cashews

1 c. unsweetened Flake Coconut

1/2 c. Persian Lime Olive Oil

1/3 c. Coconut White Balsamic Vinegar (gently reduced by half and cooled)

Preheat oven to 250. In a small bowl, whisk together the olive oil and balsamic vinegar reduction until thoroghly combined. In a large bowl, mix all of the dry ingredients except the cranberries. Pour the olive oil balsamic mixture over the oats and mix very well until all the oats and dry ingredients are completely coated with the mixture. Spread the granola out on to a baking sheet covered in parchment and bake for about 1 hour until golden brown and fragrant. Cool completely and then mix in the dried cranberries. May be stored in a sealed container for up to one month. Makes about 8 cups of granola.