Preheat oven to 325º. Prepare a baking sheet by lining it with parchment paper. In a bowl, combine the oats, quinoa, pepitas and sesame seeds. Separately whisk together honey, olive oil, egg white and seasoning. Toss with the dry oat blend. Once coated evenly, spread in an even layer. Bake 20-25 minutes stirring twice. Let cool completely and break into pieces. Store in airtight container for 2 weeks.
1/8 cup Butter Olive Oil, 1/8 cup Lemon Olive Oil, a dash of Blood Orange Oil. Combine with 1 cup sugar, 1 egg and 1 egg white. Beat medium speed for 3 minutes, or light in color. Beat 1 tsp. Vanilla. On low speed beat one-third of the following: 2 cups flour, 1 tsp. baking powder, 1 tsp. baking soda and 1/2 tsp. salt. Alternate with one-third of 1 cup sour cream. Repeat until blended. Beat for 2 minutes or until smooth and thick.
Spoon batter into prepared baking dish, scatter blueberries over the top and drizzle with Wild Blueberry Balsamic. Top with the following mixture: 3/4 cup packed brown sugar, 1/2 cup flour, 1/4 cup chopped nuts (optional), 2 tsp. ground cinnamon, 4 1/2 tsp. Butter Olive Oil. Crumble and scatter over the berries. Bake 40-45 minutes (or until the center is done) in a per-heated 350F degree oven.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
