I’m currently obsessed with bon appetit’s cranberry, orange, and maple granola. Well, granola in general, but this is my favorite recipe. It isn’t too sweet, thanks to the orange and cranberry, and is more filling than most breakfast cereals. Yum.
The recipe can be found here: http://www.bonappetit.com/recipes/2011/12/cranberry-and-orange-granola
- 2 cups old-fashioned oats
- 1 cup sliced almonds
- Nonstick vegetable oil spray
- 1/2 cup pure maple syrup (preferably Grade B)
- 1 tablespoon unsalted butter, melted
- 1 teaspoon hazelnut or grapeseed oil
- 1/4 cup dried cranberries
- 1/4 cup golden raisins
- 1/3 cup candied orange peel, sliced into long, thin strips
Preheat oven to 300°. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. Store airtight at room temperature for up to 2 weeks.