Granola is a big deal in my house.
Whenever granola gets made, granola gets eaten at alarming rates, usually just in handfuls while standing in the kitchen when deciding what else to eat.
I started musing out loud about different kinds of granola to make, and Dan only made the specification of “no chocolate,” so the granola world was my oyster. What says summertime? What says sweet and tart and midday snacks?
Orange and cranberry? I think so, too!
This one starts out fairly similarly to my Orange Chocolate Granola, heaping together all kinds of oats, nuts, and orange zest, plus the addition of fresh-squeezed-orange-juice-soaked dried cranberries.
Doesn’t that look like something delicious you’d find professionally available for sale in a Whole Foods bulk bin? Is that weird that that’s my basis for pride?
Resist the urge to shove your face into the hot melted butter-sugar-honey goodness. It’ll be delicious, but extremely burn-y.
Bake it up and feel proud of yourself.
Orange Cranberry Granola
4 cups oats
1 cup whole raw almonds
1 cup sliced raw almonds
1/2 cup shredded sweetened coconut
1 tsp. cinnamon
1/2 tsp. salt
zest from 2 large oranges (approx. 2 tbsp.)
juice from 1 large orange
1/2 cup dried cranberries
2 1/2 tbsp. butter
scant 1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 tsp. vanilla extract
Preheat oven to 350 degrees. Cover two large cookie sheets with parchment paper.
Zest both oranges, and set zest aside. Juice one orange (and save the other orange in the refrigerator for a refreshingly cold summer snack later after you come in from the garden). Place the dried cranberries in a small bowl with the orange juice (so that the berries are completely covered with delicious juice), and allow the cranberries to soak for 20-30 minutes while you combine the other ingredients.
Put all ingredients from oats to orange zest in a large bowl. Drain the cranberries and add to the bowl. Mix thoroughly and make sure that everything is well-distributed.
Heat the butter, vegetable oil, honey, and brown sugar in a medium saucepan over medium heat until melted. Allow mixture to briefly come to a boil and then remove from heat. We want to make sure that everything’s slightly caramel-y so that our granola isn’t too soft from the orange oil. Add the vanilla extract after you’re done with the heat and mix well.
Pour the butter and sugar mixture over the oats and mix well with a rubber spatula, making sure to get everything completely covered with sugar.
Spread the mixture evenly in a thin layer over both cookie sheets. Place in the oven and bake for 25-30 minutes, stirring twice during baking time to prevent scorching.
Allow granola to cool completely on the cookie sheets and then break apart. Put in an airtight container with a lid that allows for easy snacking during your kitchen indecisiveness time. It’s awesome.
Soaking the cranberries not only prevents them from scorching in the oven, but also gives it that super orange zesty kick every time you come upon one of those delicious tarty morsels. It’s like eating an orange cranberry muffin, but super toasty and crunchy. I had some for breakfast this morning with some vanilla yogurt, and I think that if you do the same, you’ll be a happy, satisfied person for at least 20 minutes, I promise you. Possibly for the entire morning. And then the whole rest of the day. It’s highly likely.