This recipe is featured in our December 2014 Food + Entertaining article, Cranberries, Cranberries, Cranberries! I love homemade Christmas gifts from the kitchen. Granola is perfect to give. Candied orange peel is the star of this granola. It will keep up to 2 weeks in an airtight container making it easy to have on hand when you have guests. Top ice cream, yogurt, or fruit for a little sweet and crunch.
Cranberry and Orange Granola
Course: SnacksI love homemade Christmas gifts from the kitchen. Granola is perfect to give. Candied orange peel is the star of this granola. It will keep up to 2 weeks in an airtight container making it easy to have on hand when you have guests. Top ice cream, yogurt, or fruit for a little sweet and crunch.
Ingredients
2 cups old-fashioned oats
1 cup sliced almonds
Nonstick vegetable oil spray
1⁄2 cup pure maple syrup (preferably Grade B)
1 tablespoon unsalted butter, melted
1 teaspoon hazelnut or grapeseed oil
1⁄4 cup dried cranberries
1⁄4 cup golden raisins
1⁄3 cup candied orange peel, sliced into long, thin strips
Directions
- Preheat oven to 300°. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
- Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces.
Notes
- PLAN AHEAD! Store airtight at room temperature for up to 2 weeks.