Olive Oil Peanut Butter Granola Clusters

Ingredients

• 2 cups rolled oats
• 1/4 cup sliced almonds
• 1 and 1/2 tbsps cocoa powder
• Pinch of salt
• 1/4 cup Redstone Butter Olive Oil
• 1/4 cup + 1 tbsp honey or maple syrup
• 1/3 cup natural peanut butter see notes
• 1/4 tsp vanilla extract
• Preheat the oven to 320 F and line a baking sheet with wax paper.
• In a large mixing bowl, combine the oats, almonds, cocoa powder and salt. Mix well.
• In a smaller bowl, whisk the olive oil, honey, peanut butter and vanilla. Mix well till smooth and combined, a balloon whisk helps.
• Pour into the oats mixture and mix well, making sure every inch of the mixture is coated. It will be a little wetter than the average granola mixture.
• Tip the mixture onto the baking tray and spread it out in an even layer, but pressed together firmly.
• Allow the baked granola to cool. As it cools, it will firm up more. Once completely cooled, break into smaller clumps or clusters.
• Store in an airtight jar at room temperature for ten days, or refrigerate for a month (or freeze for even longer).