I feel like I’ve been trudging through mud all week. That’s a phrase my mom uses fairly often when she’s having a hard time getting stuff done. For some reason, I’ve always imagined that the mud is actually chocolate pudding, which offers a more delicious visual.
So I’ve been trudging through chocolate pudding all week. Obstacles here, there, everywhere! I can’t tell you how many trips to the grocery store I’ve made over the past few days. You know how it goes. The first grocery store is out of Brussels sprouts, the second doesn’t carry spring roll wrappers and the third store’s freezer section doesn’t offer any frozen spinach. Then you finally get home and realize that you forgot to put Parmesan on the list. Good grief.
That’s not just me, right? I’ve decided that my version of paradise includes a grocery store that carries everything I need. No, I take that back—my version of paradise includes a self-stocking kitchen. Why doesn’t that exist yet? It’s 2015!
I found myself day-dreaming about self-stocking kitchens while this granola filled my house with the heavenly scent of fresh orange and warm maple syrup. I’ve been on a granola kick again and this kind is my new favorite. It’s extra clumpy and extra delicious.
I always strive to use only natural sweeteners in my baked goods, but this one required a minor adjustment. I know from past experience that rubbing zest into sugar brings out the flavor of the citrus tenfold, so I rubbed the zest into a couple of tablespoons of sugar. That did just the trick!
I’ve also learned how to make extra clumpy granola. The key is to crowd the granola a bit after you toss it halfway through cooking. Use a spatula to squish it down into a thick, even layer. Then let the granola cool completely before breaking it apart. This batch actually had all night to cool and harden before I took these photos.
This granola is an irresistible snack, of course. It’s also fantastic with plain or vanilla yogurt for breakfast. You could add some fresh fruit if you’d like—clementine segments would be quick and delicious, and you can never go wrong with slices of ripe banana!
Microplane zester
Measuring cups and spoons from Sur la Table
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Cranberry Orange Granola
- Author:
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 6 cups 1x
- Category: Breakfast
Simple and healthy, maple-sweetened granola with orange zest and dried cranberries. This granola just happens to be gluten free and vegan, too! This recipe yields about six cups of granola.
Ingredients
- Zest of 1 large orange, preferably organic
- 2 tablespoons granulated sugar of choice
- 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
- 1 ½ cups raw pecans (or other nuts or seeds*)
- 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
- ½ teaspoon cinnamon
- ½ cup melted coconut oil (or olive oil)
- ½ cup maple syrup or honey
- 1 cup dried cranberries
Instructions
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and fragrant. This step will ensure that your granola is infused with orange flavor.
- In a large mixing bowl, combine the oats, pecans, salt, cinnamon and orange sugar. Stir to combine. Pour in the coconut oil and maple syrup. Mix well.
- Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 24 to 28 minutes (if you used honey instead of maple syrup, check at 22 minutes), stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
- Let the granola cool before stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.
Notes
Recipe adapted from my honey almond granola.
*Nut and seed substitutions: If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds, like pepitas, or large coconut flakes, wait to stir them into the granola until you remove it from the oven halfway through cooking.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Jessica
Whoops. Mixed the dried cranberries in before it went into the oven. Oh well. I’m sure it’ll still be delicious. Next time I’ll remember.
Made a couple subs to make it more kidney disease and highly blood pressure friendly. Smells amazing. Your recipes never fail. Can’t wait to dig in.
★★★★★
Kate
I hope you were still able to enjoy it, Jessica!
Toomi
Hi Kate. This recipe sounds delicious and I can’t wait to make it!
Could you please clarify when exactly I should stir in the small nuts and seeds, should it be 11 minutes into baking the granola or right at the end? Also, I’d like to use 2 cups of puffed rice, at what point would you recommend I put it in?
Kate
Hi! You will want to mix those in where it states to add the other nuts. I hope you enjoy it!
Anita
Amazing crunchy and great flavor. The orange flavor was obvious without adding the sugar. I added some whole flax and pumpkin seeds. Definitely a keeper.
★★★★★
Kate
Great to hear, Anita! I appreciate your review.
Theresa
This is my absolute favorite granola and I make it exactly as written. It goes together so quickly so even if I accidentally run out, it doesn’t take long before a new batch is ready. Thank you for this morning game-changer!
★★★★★
Kate
You’re welcome, Theresa! I appreciate your review.
Bart
Hello! I made the granola recipe and it’s great! I do have one too, which is that you can stir in 1 or two egg whites before the granola goes into the oven for a more clumpy effect.
★★★★★
Britt
Omgeeee!!!! Wow hands down some of the most flavorful granola I’ve EVER had!! My husband and I are in love. Fingers crossed that the kids like it. I don’t see why they wouldn’t ;) I used all small pecan pieces since that’s what I had on hand (and they’re cheap). Great recipe, thanks :)
★★★★★
Nancy Pitsch
For 35+ years I’ve made my own granola, using the same base recipe; adding flax, wheat germ, bran, nuts of all kinds, coconut, dried fruit, etc. I am SO EXCITED to try yours!!! I LOVE YOUR TIPS on making it clumpy (MY FAVORITE THING!!!) I plan to make the basic recipe (then can add flax, wheat germ, bran, etc after I taste what the base is like!) I also am making the orange cranberry (love your tip on tossing orange zest w/sugar!) and the coconut granola!! THANK YOU!!!
Kellie
I made this for a Christmas get together. I might make this every week! My house smells AMAZING! I may have snuck a few bits before I wisely vacuum sealed it for transport (and protection from my snack attacks!).
Bonita Riddle
I added chia seeds ground flax and chopped candied orange. Tastes great!
Cait
This is SUCH a great recipe. I could only find organic Meyer lemons so I used the zest of two of those instead and it tastes divine. Thank you!!
★★★★★
Kate
You’re welcome, Cait! I appreciate your review.
Charletta
Love the granola. I made your basic recipe I used raisins instead of cranberries. I liked it but husband thought it could be sweeter. Trying to get my husband to eat healthier. We both could. What can I do to make it sweeter. I used pure maple syrup. Can I add more of that?
★★★★★
Kate
You could, but that will impact your results, You can always add a little extra sweetener when you eat it if you prefer.