Ingredients
3 cups Old Fashioned Rolled Oats
1/2 cup sliced toasted almonds
3 tbsp Dutch Process Baking Cocoa
1/3 cup Extra Virgin Olive Oil or Melted Coconut Oil
1/2 cup Honey
1 tsp vanilla extract
3/4 tsp kosher salt
1/2 cup Dark Chocolate Chips
3/4 cup Freeze Dried Raspberries or Freeze Dried Strawberries

Instructions

1. Preheat the oven to 325 degrees with a rack in the center position. Line a rimmed baking sheet pan with parchment paper. Set aside.
2. In a large mixing bowl, combine the old fashioned rolled oats, sliced toasted almonds, cocoa powder, In a separate mixing bowl, whisk together - oil, honey, vanilla extract, and salt. Combine wet ingredients with oat mixture and stir until all of the ingredients are incorporated and coated evenly.
3. Transfer the mixture to the lined sheet pan. Using a spatula or spoon, spread into an even thin layer.
4. Bake at 325 degrees for 25 to 30 minutes, tossing the granola halfway through, until the granola is lightly toasted and very fragrant.
5. Transfer the pan to a wire rack to cool completely. Once completely cooled stir in the chocolate chips and dried raspberries or strawberries. Transfer the granola to an airtight container and store at room temperature for 1-2 weeks.

How this recipe came about. My husband loves Alfredo sauce on his noodles instead of red spaghetti sauce. So I would purchase the jars, but since it's just him that eats it, it would go bad before he could finish an entire jar. So then we were buying the packets at the market, and that just seemed silly since they had so many added ingredients that we couldn't even pronounce. So, I got out my Freeze Dried powders and started putting together a recipe that he could use on his pasta. In no time at all we had a solution.

Powder is good for approx. 2 months in an airtight container on the shelf. Best when stored in a cool, dry and dark place at temperatures between 55F and 70F. Actual shelf life may vary based on individual storage conditions.

Ingredients
1/2 cup all-purpose flour
1/2 cup powdered butter
1 cup instant non-fat dry milk
1 tsp kosher salt
3/4 cup freeze dried Monterey Jack Cheese (optional)

Directions
1. In your food processor, add all of the ingredients above. Pulse to combine. If adding the freeze dried cheese, pulse until there are no lumps.
2. Store in Quart Size Mason Jar.

Option: Add garlic powder for a Garlic Alfredo Sauce

To Make the Alfredo Sauce
1. Add 3 tbsp of mixture with 2-3 tbsp of water (or milk), whisk together in small bowl, pour over cooked noodles. Recipe is easy to double and triple if needed.