One of my favourite things about living in ‘Australia’s foodbowl’ is being able to access so much locally grown produce. It also means lots of average backyards often have vegetable patches and fruit trees, which deliver a bounty of goodies at certain times of the year. Friends, Sophie and Tim, have a particularly healthy orange tree in their yard and last year we used a big bucket of oranges to make marmalade (there’s actually still a few jars sitting in the pantry!) When they kindly gifted us another load of oranges a few weeks ago, I started browsing recipes to see what I could whip up with this year’s bounty.
My favourite use so far: orange and cranberry granola…
During the warmer months plain yoghurt, fruit and granola is my go-to breakfast. It’s quick, easy and as long as the granola’s not too sugar heavy is generally a pretty healthy option. I’ve always liked the notion of making my own granola, but it’s just one of those tasks I never got around to. After I found this super-easy recipe online, I decided it was time give it a go.
As a bit of a disclaimer, I adapted the recipe quite a bit – I didn’t like the addition of what I thought was unnecessary sugar, and I also decided to whip this granola up on a whim so didn’t have the exact quantities or ingredients stated. In saying that, I think it’s a pretty easy recipe to change, depending on what’s available in your pantry.
What you’ll need
- zest of one large orange (I also added the juice of the orange to my mix)
- 2 tablespoons of granulated sugar (I omitted the sugar)
- 4 cups of rolled oats (I only had about 2½ cups of oats)
- 1 ½ cups of raw pecans (I used a combination of pecans, walnuts and pepitas)
- 1 teaspoon of fine grain sea salt
- ½ teaspoon of cinnamon
- ½ cup of melted coconut oil or olive oil (I used extra virgin olive oil – halved due to amount of oats)
- ½ cup of maple syrup or honey (I used honey – again halved due to the oats)
- 1 cup of dried cranberries (I only had about a quarter of cup of cranberries)
How to do it
- Preheat a fan forced oven to around 180°c and line a large, deep tray with baking paper.
- If you’re using sugar, combine the sugar and orange zest together in a small bowl, rubbing them together until they’re brightly coloured and fragrant.
- In a large bowl combine the oats, nuts, seeds, cinnamon, orange zest and juice. Stir together, then add the oil and honey, mixing until combined. Your granola should somewhat ‘stick’ together, but not form big clumps.
- Pour the granola into the baking tray, spreading into an even layer. Bake for around half an hour, checking every 10 minutes or so and stirring your mix to ensure it browns evenly. The mix smells absolutely delicious as it cooks!
- Let the granola cool (it’ll crisp up as it does that), then stir through your cranberries. Store in an airtight container.
Even with my significant changes, my granola turned out really nicely. In fact the amount was just perfect to fit into a large jar I had sitting in a cupboard. It’s got a nice crunch and I love the subtle citrus taste throughout, no doubt helped along by the juice I added. Now I know how easy it is to make granola, I feel rather silly for not giving it a go years ago. I also love how you can easily adapt the recipe to use up those paltry amounts of nuts/seeds that often get left in the bottom of packets or jars at the back of the pantry, inevitably going stale.
If you decide to whip up a batch of this granola yourself, let me know what you added!
Have a wonderful week. x