Every now and then we love to make a huge batch of granola, a treat topping for the kids “plain old yogurt”. This recipe is so easy that I don’t even make it, my kids do!
The recipe is adapted from the Clinton Street Baking Cookbook. I tweaked the recipe then passed it along to my older boys who now make it themselves. Perfect timing because the younger one of the two was studying fractions at the time. He was having a hard time with it so what better incentive to learn fractions than sweet, crunchy granola that makes this world a better place, right? Right.
Way before allergies, we would go to the Clinton St. Bakery Restaurant when we lived in New York and this granola was one of our favorites. Actually, everything they make is a favorite and have you leaving happy, which is why I had to get their cookbook-no allergen is going to stop me from recreating their delicious stuff.
Amen to that.
I have to tell you it came out foolproof. They baked some seriously delish granola. The toasted maple flavor of the nuts and coconut with the crunchy oats makes everything better, but it’s the orange flavor that makes this recipe stand out from other granola. It doesn’t taste like orange flavored granola, but somehow the hint of orange makes all the flavors stand out and not taste very oats flavored (not a fan of granola that tastes too much like oats).
I will warn you this granola can be addictive-you want a bite of the pecan, then the almond, then coconut, a little more oats, a little more toasted…and perfect for satisfying any sweet/salty/crunchy cravings one might have while Netflix binge watching. Just sayin.
If you have better self-control (ahem) and looking to jazz up your breakfast, try a spoonful over coconut yogurt with some berries. I also send this as a school snack. And don’t worry about making too much, it goes QUICK.
You can swap out the nuts to add your favorite and/or any dried fruit your heart desires; anything goes with this recipe.
This granola makes a great gift – teacher, hostess, colleague, book club event, etc. Who does not love some crunchy nutty granola? Full of nutrition with some natural sweetness, your family will love this…enjoy!
Total time: 30 minutes
2 3/4 cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats
1/2 cup raw almonds
1/2 cup raw pecan or cashew halves, or pieces
1/4 cup unsweetened coconut flakes
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/3 cup maple syrup
1/4 cup evaporated cane sugar
4 ounces Coconut oil, or Earth Balance Soy Free Spread
1 teaspoon orange extract, use orange zest if unavailable
1/2 teaspoon gluten free vanilla extract (I use Nielsen-Massey)
3/4 cup dried cherries or cranberries – optional
Note: If you like nuts very toasted add 5 minutes to the cooking time. If you like it less crunchy and less toasted, reduce baking time 5 minutes.
Preheat oven temperature to 350 degrees F
In a large bowl, combine oats, nuts, salt, cinnamon, nutmeg until well combined.
In a medium saucepan over low heat, whisk coconut spread, maple syrup, sugar, orange and vanilla extracts until the sugar has dissolved and spread has melted.
Pour the melted mixture over the dry mixture, stir to mix thoroughly.
Line a baking sheet with parchment paper, spread granola evenly into a single layer.
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