Jasmine Granola with Apricots and Hazelnuts | Saveur
LA baker Loria Stern suggests packing this crunchy and aromatic jasmine granola into jars for a floral-scented springtime gift.
Ingredients
- <sup>1</sup>⁄<sub>3</sub> cup extra-virgin olive oil
- <sup>1</sup>⁄<sub>3</sub> cup coconut oil
- <sup>2</sup>⁄<sub>3</sub> cup plus 2 Tbsp. maple syrup
- <sup>1</sup>⁄<sub>4</sub> cup (¼ oz.) dried jasmine flowers
- <sup>3</sup>⁄<sub>4</sub> tsp. fine sea salt
- 10 cups (1½ lb.) rolled oats
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. whole golden or regular flax seeds
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground flax seeds
- <sup>1</sup>⁄<sub>2</sub> cup (2 oz.) coarsely chopped raw hazelnuts
- <sup>1</sup>⁄<sub>2</sub> cup (3 oz.) coarsely chopped dried apricots (optional)
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