Who doesn’t love granola? This version fits the season, with its
use of orange and cranberries. As with the scone mix, florists’
cellophane bags make ideal gift-giving containers for it.
- 1/2 c. vegetable oil, such as canola
- 1/2 c. honey
- The zest from 2 large oranges
- 4 c. old-fashioned rolled oats
- 2 c. raw wheat germ
- 1 c. raw sunflower seeds
- 1/2 c. raw sesame seed
- 2 c. chopped walnuts, or other nuts such as pecans, hazelnuts, or a mixture of nuts
- 1 1/2 c. dried cranberries
Preheat the oven to 325. In a saucepan, heat the oil, honey and
orange zest until just beginning to show a few bubbles. Meanwhile
combine the remaining ingredients EXCEPT the dried cranberries on a
large sheet pan, mixing to combine. Drizzle the honey/oil mixture over
the dried ingredients and stir with a spoon until well mixed.
Spread the mixture evenly in a large rimmed baking sheet, place in
the oven and toast, stirring frequently, for about 30-40 minutes or
until browned to your taste. Allow to cool completely, then stir in the
cranberries. Makes about 12 cups.
This article appears in Dec 2-8, 2010.
