Cranberry Orange Granola Recipe (Easy Homemade Gift)
Servings: 8 cups
Calories: 524kcal
This easy Cranberry Orange Granola recipe is golden, crunchy, and full of toasted almonds, pumpkin seeds, and chewy dried cranberries. Made with old-fashioned oats, maple syrup, and a hint of fresh orange, it's a delicious homemade granola for breakfast or snacking.
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Ingredients
- 4 cups old-fashioned rolled oats
- 1½ cups sliced almonds
- ½ cup pumpkin seeds
- 1 teaspoon cinnamon
- 1 teaspoon fine sea salt
- ½ cup coconut oil melted
- ¾ cup pure maple syrup
- zest from one navel orange
- ¼ cup orange juice from the navel orange, zest first
- 1 teaspoon vanilla extract
- 1 cup dried cranberries
Instructions
- Preheat your oven to 325°F. Line a large, rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Combine the oats, almonds, pumpkin seeds, cinnamon, and salt in a large mixing bowl. Stir everything together with a spatula until the spices are evenly distributed throughout.
- In a separate medium bowl, add coconut oil, maple syrup, orange zest plus juice, and vanilla extract. Whisk until the mixture is smooth and fully combined.
- Pour the wet mixture over the dry mixture. Mix thoroughly with a spatula, scraping the bottom and sides of the bowl to make sure everything is coated.
- Spread the granola mixture onto a large baking sheet in an even layer.
- Bake for 35-40 minutes, stirring the granola halfway through the baking time.
- Remove the baking sheet from the oven and let it cool so it continues to crisp up.
- Scatter the dried cranberries over the granola and toss to combine.
Notes
You can use honey or agave nectar in place of maple syrup, but know that honey will cause the granola to brown more quickly. Give it a check at around 25 minutes.
You can also add up to 1 cup of unsweetened shredded coconut to the dry ingredients for extra flavor.
Storage Notes: Store the granola in an airtight container at room temperature for up to three weeks. Avoid storing it in the refrigerator, as the moisture will make it lose its crunchiness.
If your granola is unevenly browned, hotspots in your oven may be the cause. To help, rotate the pan when you stir.
Use old-fashioned rolled oats, not instant or quick-cook oats, which can result in a soft, mushy texture.
When spreading the granola on the baking sheet, aim for an even layer that is no more than half an inch thick. If the layer is too thick, the center will not toast properly and will remain soft and chewy. You can always use more than one baking sheet or make the granola in batches.
Nutrition
Calories: 524kcal | Carbohydrates: 66g | Protein: 10g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 297mg | Potassium: 400mg | Fiber: 7g | Sugar: 31g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 3mg
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