Orange and olive oil granola

I told you the other day that once I started making my own granola I never went back to store bought – not only I can control the amount of sugar and fat in the recipe, I can also vary the flavors and create new types of granola depending on my own taste. 

My chocolate granola is an absolute favorite – it is so delicious I have to refrain myself from eating the whole batch while it cools on the counter. But the granola I bring you today is also wonderful: perfumed with orange zest and juice, flecked with tart cranberries, full of good-for-you sesame seeds and quinoa flakes. You can use honey or make the granola vegan by replacing honey with agave.

This granola is a hit with my dear friend Tania Pereyra, who lives in NY and is a very special woman, who I adore and admire. Let me know if you give it a try too.

 

Orange and olive oil granola

own recipe

 

250g jumbo oats

50g quinoa flakes

50g de flaked almonds

3 tablespoons sesame seeds

finely grated zest of 2 small oranges

¼ teaspoon freshly ground nutmeg

¼ teaspoon ground cinnamon

1/8 teaspoon table salt

1/3 cup (80ml) honey or agave

1 tablespoon light brown sugar, packed

1/3 cup (80ml) freshly squeezed orange juice

3 tablespoons extra virgin olive oil

½ cup (65g) dried cranberries, cut in half if too large

 

Preheat the oven to 180°C/350°F. Line a large baking sheet with foil.

In a large bowl, mix together the oats, quinoa flakes, almond, sesame seeds, orange zest, nutmeg, cinnamon and salt. Set aside.

In a small saucepan, combine honey/agave, brown sugar, orange juice and olive oil and whisk over medium heat until melted and sugar is dissolved.

Remove from the heat and pour over dry ingredients. Stir well to coat. Spread mixture evenly over prepared baking sheet and bake for 15 minutes. Stir the granola around with a rubber spatula (careful not to tear the foil), spread it evenly again and bake for another 15 minutes – the granola will still be soft and will get crunchy once cooled.

Remove from the oven and stir the granola around again. Let cool completely, then stir in the cranberries.

Store in an airtight container at room temperature for up to 2 weeks.

Serves 10-12