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Thursday, Dec. 2, 2010 06:08 am

Cranberry orange granola

art8060

Who doesn’t love granola? This version fits the season, with its use of orange and cranberries. As with the scone mix, florists’ cellophane bags make ideal gift-giving containers for it.

  • 1/2 c. vegetable oil, such as canola
  • 1/2 c. honey
  • The zest from 2 large oranges
  • 4 c. old-fashioned rolled oats
  • 2 c. raw wheat germ
  • 1 c. raw sunflower seeds
  • 1/2 c. raw sesame seed
  • 2 c. chopped walnuts, or other nuts such as pecans, hazelnuts, or a mixture of nuts
  • 1 1/2 c. dried cranberries

Preheat the oven to 325. In a saucepan, heat the oil, honey and orange zest until just beginning to show a few bubbles. Meanwhile combine the remaining ingredients EXCEPT the dried cranberries on a large sheet pan, mixing to combine. Drizzle the honey/oil mixture over the dried ingredients and stir with a spoon until well mixed.

Spread the mixture evenly in a large rimmed baking sheet, place in the oven and toast, stirring frequently, for about 30-40 minutes or until browned to your taste. Allow to cool completely, then stir in the cranberries. Makes about 12 cups.

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