Hazelnut Granola Bowl

Preheat and prep: Preheat your oven to 325°F. Line a large rimmed baking sheet with parchment paper. This prevents sticking and makes cleanup easy.

Toast the hazelnuts: If your hazelnuts still have skins, spread them on the baking sheet and toast for 10 minutes. Rub in a clean kitchen towel to remove skins. Roughly chop and set aside.

Mix the dry ingredients: In a large bowl, combine the oats, chopped hazelnuts, coconut, flax seeds, salt, and cinnamon. Stir until evenly distributed.

Warm the wet ingredients: In a small saucepan over low heat, combine the honey, maple syrup, and oil. Warm until the honey is easily pourable, about 2 minutes. Remove from heat and stir in the vanilla.

Combine wet and dry: Pour the warm honey mixture over the oat mixture. Stir thoroughly until everything is evenly coated. Every oat and hazelnut should glisten.

Spread and bake: Spread the granola in an even layer on the prepared baking sheet. Press down firmly with a spatula - this helps form those coveted clusters. Bake for 20-25 minutes, stirring once halfway through.

Add dried fruit: Remove from oven when golden brown. Sprinkle the dried cranberries over the hot granola. Let cool completely on the pan without stirring - this is crucial for forming clusters.

Break into clusters: Once completely cool (at least 30 minutes), break the granola into chunks and clusters. Store in an airtight container for up to 2 weeks.

Assemble the bowl: Spoon Greek yogurt into a bowl. Top generously with granola clusters and fresh berries. Drizzle with honey and add a sprig of fresh mint. Enjoy the taste of Oregon!