Cranberry Orange Granola
Active Time: 15 minutes
Total Time: 45 minutes
Yield: 6 servings
boncook.com
Ingredients
- 3 3/4 cups (319g) old-fashioned whole rolled oats
- 1 cup (95g) sliced almonds
- 2 teaspoons ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 large egg white, at room temperature
- 1/4 cup (56g) extra-virgin olive oil (EVOO)
- 1/3 cup (80ml) pure maple syrup or honey
- 1/3 cup (80ml) unsweetened applesauce
- 1 Tablespoon fresh orange zest (from 1 orange)
- 1/4 cup (60ml) fresh orange juice
- 1 teaspoon pure vanilla extract
- 1 cup (120g) dried cranberries
Instructions
- Preheat oven to 325°F. Set Large bonMAT on Perforated Baking Sheet.
- In a large bowl, mix oats, almonds, cinnamon, optional cardamom, and salt.
- In a separate bowl, whisk egg white 15–20 seconds until foamy. Whisk in EVOO, maple syrup or honey, applesauce, orange zest, orange juice, vanilla.
- Pour wet mixture over dry ingredients and toss until it’s evenly coated.
- Spread granola in an even layer on the bonMAT. Bake 35–40 minutes, stirring every 10–15 minutes. For bigger clusters, gently press flat and skip stirring for the last 10 minutes.
- Cool completely on the pan, then fold in dried cranberries.
- Keep in an airtight container up to 3 weeks or freeze up to 3 months. To re-crisp, warm on a baking sheet for 5–7 minutes at 300°F.
bonTIPS:
- Swap almonds for pistachios or cashews, sprinkle a pinch of extra zest before serving for a brighter citrus pop.
- Add a pinch of cardamom with the cinnamon to boost the citrus notes.
