Crunchy Maple Granola with Orange and Cranberry
Maple oats, toasted pecans, fresh orange zest & grated ginger, pumpkin seeds, lots of cinnamon & nutmeg, dried cranberries, dark chocolate, sea salt flakes...
Ingredients
- 190 g oats (old-fashioned oats / Scottish porridge oats) or 2 cups (If Gluten-free, be sure to use gluten-free labelled oats)
- 55 g pumpkin seeds or ⅓ cup
- 45 g pecans or ⅓ cup
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp sea salt flakes
- 80 ml pure maple syrup or ⅓ cup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1 tsp grated ginger
- 1 orange (zest only)
- 35 g dried cranberries or ¼ cup
- 35 g dark chocolate (chips or sliced into chunks) or ¼ cup
Instructions
- Preheat the oven to 150°C/300°F. Line a baking tray with parchment paper and set aside.
- Add all the ingredients (**except the dried cranberries and chocolate) to a pan and turn to low-heat. Mix for only a few minutes until everything is melted together and the oats look "wet".
- Pour the mixture from the pan to the baking sheet. Use a silicone spatula to really press it down (about 1 cm thick).
- Bake for 35-40 minutes. Flip the pan around half way through (do not stir). With 1 minute to go, it should look golden brown. Then, sprinkle on the cranberries and dark chocolate chunks. Once the chocolate melts a bit, it's done.
- Let it cool in the pan (untouched) for at least 2 hours or overnight. If you want big oat clusters, this step is important! Then, break apart and enjoy!
- Store the granola in an airtight container or jar for upto 2 weeks.
Notes
**The dried cranberries are added on last because they harden when they are cooked. The dark chocolate is added on last because it melts quickly.