The best thing about making granola at home is making unusual combinations that are not typically found in the store, with the exact ratio of delectable goodness in each bite.
Orange-cranberry is not a rare find, but I made it extra special with my own ingredients.
Of course, this tastes even better with some homemade almond-cashew milk.
The best part about this is all ingredients were purchased in bulk bins at my nearest grocery store. I realize I am fortunate to not have to change many of my pre-zero waste habits due to the fact that the place where I was already shopping in bulk is where I can continue to shop in bulk. I just now do it with cloth bags and am more conscientious of impulse purchasing plastic-covered items.
To make blood orange cranberry granola you’ll want:
- Rolled oats
- Sunflower seeds (I used toasted)
- Unsweetened shredded coconut flakes
- Dried cranberries
- Hemp seeds
- Maple syrup
- Blood-orange infused olive oil + coconut or other oil
- Add mostly oats to a bowl, then top it with other dry ingredients in ratios you prefer. Use up any lingering seeds / nuts you may have.
- Pour in enough sweetener to your liking. I love the flavor of maple syrup, but understand if you do not.
- Pour in / mix in oils. I have a yummy blood-orange infused olive oil I impulse purchased that also tastes amazing and I don’t regret. 🙂 Don’t hesitate to make sure there is enough oil in the mix. Mine will generally be quite wet, almost like making oatmeal cookies.
- Leave out any fruits until after baking. Trust me, you don’t want blackened cranberries sticking to your teeth.
- Set oven to 325F and spread the mix onto a large baking sheet. Stir as well as rotate the pan occasionally throughout the next 30 – 40 minutes, depending on how large your batch of granola is.
- When done, let it cool before transferring to an airtight container.
Peace and love,