Hazelnut Granola
 
Makes about 4 cups
Ingredients
  • 2 cups old-fashioned oats
  • 1 cup chopped hazelnuts
  • ½ cup unsweetened flaked coconut
  • ½ cup sliced almonds
  • ¼ cup firmly packed light brown sugar
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons honey
  • 1½ 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.
Notes
TIPS FOR CHOOSING THE PERFECT MELON

When buying cantaloupe or honeydew-type melons, your nose is the best indicator of the flavor that lies inside. They should have a strong, sweet smell and be firm to the touch. Watermelons rely on large amounts of sunshine and patience on the vine to develop their sugars. Look for melons with a flat, pale-yellow patch on one side (where they were sitting on the ground while growing). A melon that feels heavy for its size means it’s packed with juice.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/melon-trifles-2/