Serves: 6 cups
Simple and healthy, maple-sweetened granola with orange zest and dried cranberries. My family agrees that this is our favorite granola recipe by far! I used chopped roasted pecans, maple syrup and coconut oil. The sweetness of the maple, citrus notes and tartness of the cranberries is out of this world! This granola will not last long!
Ingredients
- Zest of 1 large orange, preferably organic
- 2 tablespoons granulated sugar of choice
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1½ cups raw pecans (or other nuts or seeds*)
- 1 teaspoon fine-grain sea salt (if you're using standard table salt, scale back to ¾ teaspoon)
- 1 teaspoon cinnamon
- ½ cup melted coconut oil
- ½ cup maple syrup or honey
- 1 cup dried cranberries
Instructions
Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it's bright orange and fragrant. This step will ensure that your granola is infused with orange flavor.
In a large mixing bowl, combine the oats, pecans, salt, cinnamon and orange sugar. Stir to combine. Pour in the coconut oil and maple syrup. Mix well.
Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 24 to 28 minutes (if you used honey instead of maple syrup, check at 22 minutes), stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
Let the granola cool before stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life. It freezes very well and if you store in snack sized bags, it's great to grab and go!
Author: Cookie and Kate
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