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 

Gingerbread granola

My favorite time of the year has arrived and my Christmas tree is already up – I have been thinking of the Christmas Eve menu already, planning the food and the drinks. However, unlike previous years, I don’t think I will be able to have my oh, so beloved Christmas series here on the blog – too much work, other priorities at the moment.

Having said that, I felt I had to bring you at least one recipe with a holiday touch and it is my gingerbread granola: filled with spices it will make your house smell like Christmas immediately.

Even if I am not able to bring you other holiday recipes aside from this granola, there is plenty of inspiration from previous years: it is just a matter of clicking on the Christmas tag here on the blog.

Gingerbread granola
own recipe

2 ½ cups (225g) rolled oats
¼ cup (40g) golden flaxseeds
¼ cup (35g) raw pumpkin seeds
½ cup (60g) flaked almonds
pinch of table salt
½ teaspoon freshly ground allspice
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ teaspoon freshly ground nutmeg
½ teaspoon ground ginger
3 tablespoons canola oil
1/3 cup (80ml) agave or honey
½ teaspoon vanilla extract
½ cup (75g) dried cranberries, chopped in half if too large
½ cup (90g) dried apricots, diced

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

In a large bowl, mix together the oats, flaxseeds, pumpkin seeds, almonds and salt. Set aside.
In a small bowl, whisk together the spices, oil, agave/honey and vanilla. Pour over dry ingredients and stir well to coat. Spread mixture over foil and bake for 10 minutes. Stir the granola around and bake for another 10 minutes – the granola will still be soft and will get crunchy once cooled. Remove from the oven and stir in the dried fruit. Let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Serves 6-8

Chocolate granola to make breakfast even more delicious

I know that for those of us who like to cook making things from scratch is actually fun and does not feel like a burden, but even for those who are not very fond of cooking I would recommend making their own granola – the difference in quality is huge, you have complete control over the ingredients (especially sugar) and can tweak flavors as you wish, creating delicious types of granola.

I have been making this chocolate granola for a couple of years now for it is so insanely delicious and very easy to put together – it is my favorite granola, hands down, the tastiest I have ever tried. The only real challenge is to NOT eat the entire batch while it cools down – be warned. :)

Chocolate granola
own recipe, inspired for several others I saw online

400g jumbo oats
100g sweetened coconut flakes
50g flaked hazelnuts or almonds
¼ teaspoon ground cinnamon
1/8 teaspoon table salt
½ cup (45g) unsweetened cocoa powder, sifted
1/3 cup (80ml) extra virgin olive oil
3 tablespoons light brown sugar, packed
1/3 cup (100g) agave or honey – I prefer agave here because its flavor is more subtle, letting the chocolate flavor shine
½ teaspoon vanilla extract
50g dark chocolate (70% cocoa solids), finely chopped

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

In a large bowl, mix together the oats, coconut, nuts, cinnamon and salt. Set aside.
In a small saucepan, combine cocoa, oil, sugar and agave (or honey) and whisk over medium heat until melted and sugar is dissolved. Remove from the heat and whisk in the vanilla.

Pour over dry ingredients and stir well to coat. Spread mixture over foil and bake for 15 minutes. Stir the granola around and bake for another 15 minutes – the granola will still be soft and will get crunchy once cooled. Remove from the oven and sprinkle with the chopped chocolate. Wait 1 minute for it to melt, then mix everything together. Let cool completely. Store in an airtight container at room temperature for up to 2 weeks.

Serves 8-10