Simple Orange Cranberry Granola

Here’s a granola that’s yummy and satisfying. The cinnamon, cranberry and orange pair well with oats and nuts. 

When I tested the recipe for Cook’s Illustrated, I commented, “Next time, I would increase the syrup and sugar in order to get the granola to stick together better and make more clumps.” In the published recipe they decreased the nuts and stir in the dried fruit after baking, this helps clumping.

Other changes include decreasing the grated orange zest to 2 tablespoons and using pecans instead of almonds. Sounds yummy! I agree with editor Adam Ried, the store bought stuff is overpriced and underwhelming.

Here’s the recipe as tested for Cook’s Illustrated, they have other delicious options such as Spiced Walnut Granola with Dried Apple and Hazelnut Granola with Dried Pear in the March/April issue or online (requires access).

Simple Orange Cranberry Granola

From Cook's Illustrated.

Makes about 8 cups

Chopping the almonds by hand is the first choice for superior texture and crunch in the finished granola. If you prefer not to hand-chop, substitute an equal quantity of slivered almonds rather than using a food processor to chop whole nuts. It does a lousy job, producing a combination of large chunks and fine meal. We prefer to use grade B maple syrup in this recipe.

Ingredients:

2 cups (8 ounces) dried cranberries

1/3 cup pure maple syrup

1/3 cup light brown sugar, packed

3 tablespoons grated orange zest (2 oranges)

4 teaspoons vanilla extract

2 ½ teaspoons ground cinnamon

½ teaspoon salt

½ cup vegetable oil

5 cups old-fashioned rolled oats

2 ½ cups (12 ½ ounces) raw almonds, chopped coarse

Directions:

1. Place cranberries in bowl and cover with hot water; set aside to soften, about 1 hour. Drain and discard liquid

2. Adjust oven rack to upper-middle position and heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.

3. Whisk maple syrup, brown sugar, orange zest, vanilla, cinnamon, and salt in large bowl. Whisk in oil.  Fold in oats, almonds, and reserved cranberries until thoroughly coated.

4. Transfer oat mixture to prepared baking sheet, spread across sheet into thin, even layer (about 3/8-inch thick.) Using stiff metal spatula, compress oat mixture until very compact. Bake until just beginning to brown, 30 to 35 minutes, rotating pan once halfway through baking. Remove from oven and cool on wire rack to room temperature, about 1 hour. Break into pieces of desired size and serve. (Granola can be store in airtight container for up to 1 week.)