Homemade Granola

Homemade Granola

A favorite from one of Chequamegon Food Co-op’s board members, this homemade granola is infused with wonderful orange and honey flavors. It also features toasted almonds, cinnamon, vanilla, and old-fashioned oats! This is a great addition to breakfast, or a quick snack to grab. You can change the actual recipe to add more or different seeds and nuts to your liking. Other tasty options include cashews, sesame seeds, or pecans. Another suggestion is to wait to add the dried fruit until you’re going to eat it, which keeps the granola crispier.

ORANGE AND ALMOND GRANOLA

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Yield: 8 cups

INGREDIENTS

  • 2 teaspoons orange zest (from about 1 1/2 oranges, preferably organic)
  • 2 tablespoons sugar
  • 4 cups old-fashioned rolled oats
  • 1 1/2 cups raw almonds
  • 1 teaspoon fine sea salt (if you’re using standard table salt, scale back to 3/4 teaspoon)
  • 1 teaspoon ground cinnamon
  • 1/2 cup extra-virgin olive oil or melted coconut oil
  • 1/2 cup honey or maple syrup
  • 1 tablespoon vanilla extract
  • 3/4 cup raisins, preferably golden

INSTRUCTIONS

  1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  2. 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 very fragrant. This step will ensure that your granola is infused with orange flavor.
  3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon, and orange sugar. Stir to combine. Pour in the olive oil, honey, and vanilla, and mix well.
  4. Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 19 to 23 minutes, stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
  5. Let the granola cool before stirring in the raisins and breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for a longer shelf life.

NOTES

  • Make it gluten free with gluten free oats.
  • Make it vegan by substituting maple syrup for the honey.
  • Make it nut free by by substituting pumpkin seeds.
  • Change it up by using other dried fruits like dried apricots or cherries. You may also want to change out the nuts for pecans, cashews, or walnuts.
  • Recommended Equipment: A microplane is the perfect tool for removing zest from citrus, and you’ll get the most reliable baking results in a proper half sheet pan.