Hooray, March 7th is National Cereal Day and I celebrated this morning (really, most mornings!) with some Greek yogurt topped with my homemade “Orange Peel-Cardamom Gluten-Free Granola” and fresh blueberries.
Every time I make granola I tweak my basic recipe using whatever I happen to have in my pantry at the time. Recently I have ended up with quite a few nuts and flaked coconut leftover from photo shoots, as well as maple syrup and lots of oranges. One thing I noticed when looking back on previous granola posts is that each time I make it the mix gets simpler and simpler. Hopefully this translates into other parts of my life!
Ingredients tossed together and spread out on parchment paper lined sheet pans ready for the oven…….
… baked and finished off with additional ingredients.
The candied orange peel (how-to candy orange peel here) and cardamom give this granola a wonderfully complex flavor that is both earthy and rich.
Here…..have a bite! Happy Cereal Day all month!
Orange Peel Cardamom Gluten Free Granola
- 3 cups gluten-free old-fashioned rolled oats (Bob’s Red Mill)
- 1 1/2 cups whole almonds
- 1 cup pecan halves & pieces
- 1 1/2 cups dried cranberries or cherries, divided
- 1 cup coconut flakes, unsweetened, divided
- 1 tsp ground cardamom
- 3/4 cup maple syrup
- 1/2 cup slices almonds
- 1/2 cup slivered orange peel, plain or candied
- Preheat oven to 325 degrees. Line two baking sheets with parchment paper.
- In a bowl mix together the rolled oats, whole almonds, pecan halves and pieces, half of the dried cranberries and half of the coconut flakes. Toss ingredients together.
- Whisk together the cardamom and maple syrup. Drizzle over the oat mixture and toss to coat all ingredients well.
- Evenly divide mixture between the two sheet pans and spread out into even layers. Bake for 35 minutes, stirring often, until mixture is a light golden brown.
- Remove pans from the oven and evenly divide the remaining ingredients between the two pans – the second half of the dried cranberries and coconut flakes along with the sliced almonds and orange peel. Stir around to mix and return pans to the oven for another 10-15 minutes.
- Remove pans from the oven and let granola cool completely. Store in airtight containers for up to 3 months. You can also store in the refrigerator. A jar of homemade granola makes a great gift!
Teresa Blackburn www.teresablackburnfoodstying.com http://www.foodonfifth.com