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Thursday, Dec. 2, 2010 06:08 am

Cranberry orange granola


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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