Orange & Cinnamon Granola
**Recipe & photograph updated September 2019
Not only does this orange and cinnamon granola taste incredible, it also makes your house smell amazing too whilst it cooks. The flavours used in the recipe remind me of Christmas and little jars of this granola would make wonderful homemade gifts for Christmas.
No dried fruit in the granola
I’ve created this orange and cinnamon granola without using any dried fruit as it’s something that has been requested. However, if you enjoy dried fruit in your granola you could definitely add some at the end of the cooking time. I think chopped dried figs or some dried cranberries would work extremely well.
How to enjoy this orange and cinnamon granola
I have been known to eat this granola straight off the baking sheet once it has cooled slightly! I suggest serving it with some yoghurt and fresh or stewed fruit. You could also top a smoothie bowl with this granola or enjoy it as a snack alongside a piece of fruit.
-2 cups mixed nuts (I used almonds, cashews, pecans & hazelnuts), roughly chopped
-1/4 cup buckwheat
-1/4 cup sunflower seeds
-1/2 cup gluten-free oats
-2 1/2 tsp. ground cinnamon
-1/2 tsp. ground ginger
-scant 1/4 tsp. allspice
-3 Tbsp. coconut oil
-2 Tbsp. raw, organic honey or maple syrup
-finely grated zest of 1 orange
How To Make
Pre-heat oven to 150C/300F. Line a baking sheet with parchment paper and set aside.
In a medium pan gently warm (don’t simmer or boil) the coconut oil and honey (or maple syrup) together. Once warm, remove from heat and add the orange zest. Allow to sit and infuse for about 5 minutes.
In a large bowl combine the nuts, buckwheat, pumpkin seeds and spices giving it a stir, add the coconut oil, honey and orange mixture once infused. Mix well so everything is coated.
Pour the granola onto the prepared baking sheet and place in the oven and cook for 10 minutes.
After 10 minutes give the granola a stir and bake for a further 8-10 minutes until browned, keep a close eye on it as it can burn quickly.
Remove from the oven and allow to cool.
Store in an airtight container in the refrigerator.
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