It’s always around this time of year that we have more oranges on our tree than we know what to do with. We’ve become quite resourceful in finding ways to use them while fresh and also making them last throughout the year. A few of the items we like to make are orange marmalade, orange cookies, and of course, this orange granola. The flavor is so bright and refreshing, it’s my favorite winter granola.
I incorporate a healthy dose of cinnamon because I think that a bit of cinnamon makes everything taste a little bit better! I also incorporate flax eggs, which isn’t very common (I’ve actually never seen this done before). I like using the flax eggs because it helps create clustered granola without needing to add extra sugar and fat, and the nutrients found in flax meal make it a perfect addition to any cereal. This granola does come out a tiny bit crunchier than your typical run-of-the-mill granola, but it’s quite a minor difference.
5 cups oats (Quick Oats or Old Fashioned)
1 cup almonds, roughly chopped
1½ tbsp cinnamon
¾ tsp salt
2 Flax Eggs
½ cup honey
½ cup brown sugar
1 tbsp almond extract
Zest of 2 oranges
Mix 2 tbsp of ground flax seeds with ¼ cup + 2 tbsp of water. Let this sit until you’re ready to use it, or for at least 15 minutes. The mixture is ready to be used when most of the water is absorbed by the flax meal. It should appear goopy, viscous, and egg-like. If there’s a little bit of extra water that the flax meal hasn’t absorbed, slowly drain it out without letting go of any of the flax.
Preheat your oven to 315°F.
In a large bowl, mix together 5 cups of oats, 1 cup of chopped almonds, 1½ tbsp cinnamon, and ¾ tsp salt.
In a saucepan over low heat, mix together ½ cup honey, ½ brown sugar, 1 tbsp almond extract, and orange zest until everything is warm and the sugar is dissolved. Remove the saucepan from the heat and add in the flax eggs. Give this a gentle stir to combine the ingredients. Pour this over the oats and mix well, so that all of the oats are evenly coated. Pour the granola onto a baking sheet lined with parchment paper and spread it out evenly.
Bake for 30 minutes, stirring the granola with a spatula every 10-15 minutes to help everything bake evenly and to prevent any corners from burning. After 30 minutes, turn the oven down to 300°F and bake the granola for another 25-30 minutes, continue stirring every 10-15 minutes. The granola should be golden brown and crunchy once it’s cooled fully.