Homemade Cranberry Orange Granola Recipes

CRANBERRY AND ORANGE GRANOLA

Cranberry and Orange Granola image

Provided by Bon Appétit Test Kitchen

Categories Breakfast Brunch Bake Christmas Vegetarian Kid-Friendly Low Cal Low Sodium Cranberry Orange Oat Healthy Low Cholesterol Vegan Edible Gift Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates

Yield Makes 4 cups

Number Of Ingredients 10

Ingredients

2 cups old-fashioned oats
1 cup sliced almonds
Nonstick vegetable oil spray
1/2 cup pure maple syrup (preferably Grade B)
1 tablespoon unsalted butter, melted
1 teaspoon hazelnut or grapeseed oil
1/4 cup dried cranberries
1/4 cup golden raisins
1/3 cup candied orange peel, sliced into long, thin strips
Ingredient info: Candied orange peel can be found seasonally at most supermarkets and purchased year-round at specialty foods stores and chefshop.com.

Steps:

Preheat oven to 300°F. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. DO AHEAD: Store airtight at room temperature for up to 2 weeks.

CRANBERRY ORANGE GRANOLA CRUMBLE TOPPED MUFFINS

Cranberry Orange Granola Crumble Topped Muffins image

Wow, these are good! A must for all of you that are cranberry orange muffin lovers. MMMM! The 9 hours includes the soak time of the cranberries.

Provided by Shannon Holmes

Categories Quick Breads

Time 9h20m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 19

Ingredients

2 navel oranges, zest of
2 navel oranges, juice of
1/2 cup dried cranberries
1/4 cup flour
1 1/2 tablespoons margarine
1 1/2 tablespoons sugar
1/4 teaspoon cinnamon
1 cup cranberry granola (I used Zoe's Cranberry and Currant Granola, or a flaked cranberry cereal)
1/2 cup unsweetened applesauce
1/4 cup oil
1/2 teaspoon vanilla
3/4 cup whole wheat pastry flour
3/4 cup unbleached all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons soymilk, to taste

Steps:

Soak the cranberries in the juice overnight, I added the zest to the jar also.
(one jar with a lid, I save a PB jar for this use) The next day-- preheat oven to 400 degrees F.
Spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
Make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
In a large bowl, mix together the granola, soaked canberries and juice and applesauce.
Set aside for 5 minutes, or until cereal is softened.
Once cereal is soft, add the oil and the vanilla, place the oil in the jar to remove all flavor if desired.
Stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
Add the flour mixture to the cranberry mixture, stirring until combined, you will need to add the soy milk to make it not such a stiff dough, you may need up to 1/4 cup or more.
Divide the mixture to muffin cups evenly.
Sprinkle the muffins evenly with the topping.
Bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
Place on cooling rack, cover with a tea towel for 5 minutes.
After the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
Cool completely, place in tupperware lined with a paper towel.
Freeze after 1-2 days, wrapped in plastic wrap.
Tip: If you have no fresh oranges, cranberry orange juice (Minute Maid, I think) is a wonderful substitute or even OJ prepared from concentrate, but I prefer fresh as I like the zest added to these.

Nutrition Facts : Calories 317.9, Fat 12.6, SaturatedFat 1.8, Sodium 457.8, Carbohydrate 48.2, Fiber 3.3, Sugar 17.2, Protein 4.7

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