Orange & Cranberry Homemade Granola
February 19, 2018
Healthier than your average store-bought granola, this Orange and Cranberry Homemade Granola is great to have on hand for a quick and easy breakfast. It’s full of natural ingredients and healthy fats to keep your energy up throughout the morning!
I love making a huge batch of homemade granola and storing it in the cupboard, it’s so handy having a breakfast option ready to go for those mornings when I don’t feel like cooking or need something convenient if I’m on the go. Plus I love how versatile granola can be! Personally I love it as a cereal with some milk but it’s also great with some yoghurt in a breakfast parfait, or even just by itself as a snack during the day.
Making homemade granola is super easy and you can really pack it full of nutritious ingredients rather than relying on the store-bought stuff that can often contain a large amount of added sugars.
For this orange and cranberry granola I would highly recommend using Cara Cara navel oranges if they’re available at your local stores or market, it really elevates the orange flavour. The Cara Cara navel orange has a much deeper coloured flesh than regular navel oranges, and are slightly less acidic, giving it a beautiful sweet flavour. If they’re not in season or you can’t get them don’t stress, regular oranges are just fine and will still give you great tasting granola.
I hope you enjoy!

Orange & Cranberry Granola
Ingredients
- 2 cups rolled oats
- 2 tbsp coconut oil melted
- 2 tbsp pure maple syrup
- 1 tsp cinnamon
- 2 tbsp activated buckinis
- 1/2 cup dried cranberries
- 1/2 cup whole natural almonds
- 2 tbsp pepitas
- Juice of half an orange
- Zest of half a large orange finely grated
Instructions
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Preheat oven to 160C/320F fan-forced. Line a baking tray with baking paper
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In a large bowl combine oats, cinnamon, buckinis, almonds and pepitas
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Add coconut oil, maple syrup, orange juice an orange zest, mix until combined
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Lay out granola evenly on the baking tray, sprinkle cranberries throughout, roast for 15-20mins or until golden.
Recipe Notes
Store in an airtight container for up to 2 weeks