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
Ingredients:
- 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
Directions:
- 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
Looks delicious! I did not know it was National Cereal Day, but I did have a bowl of Cheerios this morning. (Your cereal looks A LOT better than mine, lol!)
I do love a nice bowl of Cheerios from time to time! Love that great “crunch”.
Yum! Sounds tasty and the photos make it look incredible! Thank you for sharing, Happy National Cereal Day to you 🙂
Caitlyn, thanks so much for stopping by and leaving a comment. Much appreciated and have a wonderful March!
I never knew that there was actually a National Cereal Day! Looks fantastic 🙂
You know Marisa I had no idea either until I stumbled on the info accidently and loved the happy accident of my post and that trivia colliding!
Fresh fruit, granola and yogurt is my favourite breakfast. Had it this morning! I had no idea there was a National Cereal Day. Thanks for sharing.
A good breakfast really is a great way to start National Cereal Day or just any day of the year. Happy March and thanks for stopping by.
This sounds wonderful. Something about granola and fruit. It hits the spot!
As always Debbie thanks for leaving a comment and for visiting my blog. Much appreciated.
If im not having a smoothie for breakfast my go to is cereal so excited to celebrate! Granola is a must!
Scot, thanks so much for stopping by for a visit. I really love your blog posts and always look forward to what you guys are up to. Happy March!
This looks delish! I love that it’s so adaptable to what’s in the pantry!
This looks amazing!