Cranberry and Orange Granola

My friend Amber mailed a batch of this granola to me for Christmas this year. Even though I did not make this I sure did get to enjoy it again and again. It is incredible and I need to share it with you. The orange peel is the superstar of this recipe. I love it in milk, in yogurt or just as a snack all by itself.

One year ago: Chicken Sallopine with Sage and Fontina Cheese


Makes 4 cups


2 cups old-fashioned oats

1 cup sliced almonds

Nonstick vegetable oil spray

1/2 cup agave syrup

1 Tbsp unsalted butter, melted

1 tsp grapeseed oil

1/4 cup dried cranberries

1/4 cup golden raisins

1/3 cup candied orange peel, sliced into long thin strips


  1. Preheat oven to 300 degrees. 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.
  2. Coat same baking sheet with nonstick spray. Whisk agave syrup, butter, and grapeseed oil in a small bowl to blend. Pour syrup mixture over oats;  stir to thoroughly coat. Spread mixture on prepared sheet.
  3. 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 the granola from the oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces.
  4. Store in an airtight container at room temperature for up to 2 weeks.

Source: Bon Appétit, December 2011

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