Bowl by Roger Baumann. Photo by Marta Bartolomei Edmonds.
I love granola. It’s the perfect everyday breakfast and it’s even better when you make it at home.
The first few recipes I tried, and the most common recipes out there, are packed with sugar and butter. While I love what sugar and butter can do to a good pastry, I would rather stay away from it in my granola. When I came across Nigella Lawson’s granola recipe, I was intrigued as it used applesauce, honey and a tad bit of canola oil as a binder. Using her recipe as a base, I have experimented with a few combinations and like the version I share with you today as a healthy granola that I can feel good about eating on a daily basis.
This particular version uses some spiced cranberry orange relish that I had left-over from Thanksgiving. You can substitute the relish with equal parts of cranberry sauce and orange marmalade. The results are fragrant, slightly tangy and sweet granola. This is a super easy recipe, but do watch it when baking as it’s super easy to overcook.
Cranberry Orange Granola
4 1/2 cups rolled oats
1 cup sliced almonds
1 cup unsweetened shredded coconut
1/2 cup raw sesame seeds
1/2 cup flax seed
1/2 cup cranberry orange relish
1/3 cup unsweetened apple sauce
1/2 cup wildflower honey
2 Tbsp canola oil
1/4 cup crystallized ginger, finely chopped
1/2 cup dried cranberries
1. Preheat oven to 265° F. Line two large cookie sheets with parchment paper and set aside.
2. Mix dry ingredient in a large bowl. In a separate bowl, mix the cranberry orange relish applesauce, wildflower honey, and canola oil. Add the wet ingredients to the dry and mix until well incorporated.
3. Distribute the mixture evenly in the two cookie sheets and spread evenly. Bake until the granola is golden and feels dry to the touch, for about two hours. Allow to cool and dry completely before storing it in an airtight container.
Makes 8 cups of granola.