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Harvest Granola
Harvest Granola gives us all the fall feels. Enjoy this homemade granola with yogurt and cottage cheese or serve it with milk like a cereal. Or eat it straight for a crunchy snack.
The basic recipe comes from the delicious granola sold at Bird Bakery in San Antonio and Dallas. We’ve just edited it a little bit to include orange and cinnamon in the mix, and dried cranberries instead of dried cherries. We also subbed almonds for the pistachios, just because we like almonds and oranges together, but feel free to use whatever nuts you like.
5 cups old-fashioned oats
2 cups almonds
2 cups unsweetened coconut flakes
2/3 cup unsalted, shelled pumpkin seeds
2 teaspoons kosher salt
½ cup packed light brown sugar
½ cup packed dark brown sugar
2/3 cup maple syrup
2/3 cup olive oil
2 tablespoons orange zest
1 teaspoon cinnamon
2 cups dried cranberries
Preheat the oven to 275 degrees. Line two baking sheets with parchment. In a large bowl, mix together the oats, almonds, coconut, pumpkin seeds, and salt. Set aside.
In a small saucepan over low heat, combine the sugars, maple syrup, olive oil, orange zest, and cinnamon. Use a wooden spoon to stir until the sugar dissolves completely, about 5 minutes. Pour over the oat mixture and use the same wooden spoon to coat the oat mixture with the sugar mixture.
Divide the granola between the two baking sheets. Bake until the edges of the granola just begin to turn golden, about 25 minutes, rotating the baking sheets halfway. Cool the granola, then break it up and sprinkle in the dried cranberries.
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