Cranberry Orange Granola
What a sweet autumn treat! Cranberry orange granola combines harvest flavor and healthy whole grains with serious crunch!
Servings: 9 cups
Ingredients
- 1/4 cup butter
- 1/4 cup coconut oil
- 1/2 cup honey
- 1/2 cup date syrup
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 4 1/2 cups rolled oats
- 1/2 cup rye flour
- 1/3 cup wheat bran
- 1 cup desiccated coconut
- 1 cup sliced almonds or other nuts
- 2 tbsp flax seeds
- 1 tsp sea salt
- 2 tsp ground cinnamon
- 1 cup dried cranberries
- 1 cup dried orange slices
Instructions
- Preheat the oven to 300 degrees F. Line two large rimmed baking sheets or 13x9" pans with parchment paper.
- In a saucepan, melt the butter and coconut oil over low heat.
- Remove from the heat and stir in the honey, date syrup, vanilla and almond extracts. Set aside to cool slightly.
- In a large mixing bowl, combine the oats, rye flour, wheat bran, coconut, almonds, flax seeds, salt, and cinnamon. Give it a stir.
- Pour the butter mixture over the dry oat mixture. Stir well to combine.
- Spread the granola mixture evenly between the prepared pans. Bake for about 1 hour, removing the pans every 15 minutes to stir gently and rotate pans in the oven.
- The granola is done when it is golden brown and smells delicious. Remove from the oven, stir gently, and let it cool on the pans.
- When the granola is cool, mix in the dried cranberries and dried orange slices. Store in an airtight container for up to 2 weeks.
Notes
This recipe makes a sweet-and-salty granola. If you don't want to taste any salt, decrease the amount to 1/2 teaspoon.
Do not add the dried fruit to the granola until after it bakes to prevent burning.