Karen's Natural Orange Oat & Nut Granola

5 from 1 vote

Karen's Natural Orange Oat & Nut Granola

A Zesty & Crunchy Granola Loaded with Almonds, Pecans and Natural Orange Rind. Such an addictive flavor using Orange Oil for added flavor (yes a recipe for that too!)

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, brunch, Snack

Cuisine: American

Keyword: Natural Orange Granola, Orange Granola

Servings: 1/4 cup servings - makes 3 1/2 cups

Author: Karen Sheer a zest for life

Equipment

1 10 x 15 jelly roll pan

Ingredients

Into the Big Bowl

2 cups rolled oats I use gluten free "sprouted"
1/3 cup pecans
1/3 cup natural sliced almonds
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 tablespoons sesame seeds
2 pinches sea salt

The Rest: to be Warmed

1/4 cup Orange Oil (see recipe) (not extract) can use olive or vegetable oil
2 tablespoons raw honey
2 tablespoons coconut palm sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract

Instructions

Make Orange Oil with Orange Rind

Add the peel of one large orange, in strips (all white pith cut away) to 2/3 cup oil; place in a small pan.
Heat until a simmer, and cook 5 minutes covered.
Uncover and let stand 3 hours to infuse. Drain the orange rind - cut into thin slivers, will be about 1/2" in length. Use 2 tablespoons for granola - leave remainder rind in oil for another recipe.

Make the Orange Granola:

Preheat oven to 325 degrees. Line a 10" x 15" jelly roll pan with parchment paper.
Add first 7 ingredients in a large bowl, toss with a rubber spatula to combine.
Add the next five ingredients to a pyrex measuring cup, or glass bowl. Microwave 30 seconds just to warm (can also warm on the stovetop.)
Add this wet mixture to the large bowl and mix very well with the rubber spatula. ADD the 2 tablespoons of poached orange slivers; mix in.
Spread the granola onto the pan and smooth into a single layer. Press the down with a metal spatula - this insures the granola sticks together nicely, so it will be in nice big chunks.
Bake for 15 minutes to until nice and evenly golden. Remove from oven, stir up and press again with a metal spatula.
Bake for an additional 5-7 minutes until golden (do not let get too dark, will be bitter.)
Let rest for 20 minutes until cooling, but a bit warm. Break up the granola enlarge pieces... or crumble if you like.
Store in an airtight container and enjoy! Will last at least 1 month... but it will not last that long!

Notes

This recipe may not be reproduced without the consent of it's author, Karen Sheer.

Nutrition