I love this recipe but butter doesn't love my cholesterol levels! Thoughts about olive oil as a substitute fat?
I've purchased granola from a local bakery that uses olive oil. Just wondering about quantity. I know that flavor will be different but I'm willing to experiment.
Recipe question for:
Alanna Taylor-Tobin's Stolen Granola with Extra Clumps
2 Comments
702551January 18, 2025
I would probably try coconut oil which like butter is solid at room temperature. You can use the refined oil if you are worried about coconut flavor becoming to dominant.
Best of luck.
Best of luck.
WendyJanuary 18, 2025
Olive oil would work but I would try avocado or grapeseed oil.
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