Hazelnut Granola
Serves: about 4 cups
 
Ingredients
  • 2 cups old-fashioned oats
  • 1 cup chopped hazelnuts
  • 1⁄2 cup unsweetened flaked coconut
  • 1⁄2 cup sliced almonds
  • 1⁄4 cup firmly packed light brown sugar
  • 1⁄4 cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1 1⁄2 teaspoons kosher salt
  • 1 large egg white
Instructions
  1. Preheat oven to 250°. Line a rimmed baking sheet with parchment paper or a nonstick baking mat.
  2. In a large bowl, combine all ingredients. Spread mixture onto prepared pan.
  3. Bake for 1 hour and 20 minutes, stirring every 20 minutes. Let cool completely on a wire rack. Store in an airtight container in a cool, dry place for up to 2 weeks.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/melon-trifles/