Ingredients
- 4-6 cups rolled oats (old fashioned) (500-750 g)
- 1/2 cup extra-virgin olive oil (alternatively sunflower seed oil or some other kind of vegetable oil) (125 ml)
- 1/2 cup maple syrup (can be substituted with honey or brown sugar) (125 ml)
- 2 1/2 pinches pure vanilla powder
- 2 tablespoons orange marmalade (I used organic blood orange marmalade)
- 1 1/2 teaspoons cinnamon
- 1-2 teaspoons sea salt (optional)
- finely chopped zest from 2 organic oranges
- 1/2 cup slivered almonds (50 g)
- 1/2 cup dried cranberries, roughly chopped (50 g)
- 1/2 cup walnuts chopped (50 g) (optional)
Instructions
- Preheat oven to 325°F / 160°C.
- In a large bowl, add 4 cups of oats and set aside.
- In a saucepan, heat the oil, maple syrup, vanilla powder, marmalade, cinnamon, salt, and orange zest over medium heat. Once everything is thoroughly melted together, pour the liquid mixture over the oats, stir and keep adding oats until all oats are coated and moist. Stir in the sliced almonds (and walnuts if using).
- TIP: You can vary the ratio of oil to syrup, depending on how sweet you want it to be. Also, the more oats, probably the more healthy it will be, and the more oil, generally the tastier it will turn out. If you're not concerned about saturated fats, using half butter and half oil – this will make it even yummier!
- Spread the mixture out about 1.5 cm thick on a cookie sheet lined with foil or parchment paper. Bake for 15 to 20 minutes, until it starts to turn golden. Remove from the oven and set aside to cool in the tray.
- Once cooled, mix in the chopped cranberries.
- Serve with yogurt or milk and fresh fruit.
- Store granola in an airtight container for up to 2 weeks. Enjoy!