Emma’s Autumn Granola with Cinnamon Orange Notes

20131003-200705.jpgAutumn is upon us! I love this season because it inspires delicious baked goods, yummy smelling candles, drinking a million cups of tea…you get the idea. I wanted to make some Fall-inspired granola. When I think fall, I think of the colors deep red and orange and the scents/flavors of cinnamon, orange, and nutmeg. This granola is infused with Sweet and Spicy Orange tea and bursts with color from the dried apricots and cranberries. This is my Autumn Granola :)

    Makes about 9 cups.

Ingredients

  • 1/2 cup coconut oil
  • 1/4 cup light coconut milk
  • 3 tea bags that are citrus flavored (I used 2 Bigelow Constant Comment and 1 Good Earth Sweet & Spicy)
  • 3/4 cup pure maple syrup, divided
  • 1 teaspoon kosher salt
  • 1/8 tsp nutmeg
  • 1 teaspoon cinnamon
  • 1 tsp vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1/2 cup oat bran*
    • *Note: The oat bran adds a more nutty flavor + more protein & fiber. If you’d like, you can just use an additional 1/4 cup of rolled oats instead
  • 1 1/4 cups sliced raw almonds (or chopped whole almonds)
  • 3/4 cup raw cashew pieces & halves
  • 1/2 cup coconut flakes
  • 1/4 cup chia seeds
  • 1/4 cup flaxseed mill
  • 1 cup dried apricots, chopped
  • 1 cup dried cranberries (craisins)

Note: If you plan on using nuts that are already roasted, put those in at the end after
the granola is baked to avoid burning.

Directions

Preheat the oven to 350°F and line a large sheet pan with parchment paper or a silpat. In a small saucepan over medium heat put in the coconut oil, coconut milk, tea bags, 1/2 cup maple syrup, salt, cinnamon, and vanilla, and heat until just simmering. Meanwhile, mix the remaining ingredients besides the dried fruit in a large bowl. Once simmering, pour liquid mixture over the oat/nut mixture, stirring well until fully combined. Spread mixture out over lined sheet pan and bake for 15 minutes, stir, then bake 5 minutes longer. Remove from the oven and stir in the chopped apricots and craisins. Drizzle remaining 1/4 cup maple syrup over granola and place back in the oven, but turn it off! Take a few minutes to clean up your kitchen and then remove granola from oven to cool on the baking sheet. The granola will continue cooking just a bit in the cooling process — it will firm up/dry out, so if it seems a little wet don’t worry. Store in an airtight container and it should stay fresh for 10 days or up to 2.5 weeks in the fridge.

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2 Responses to Emma’s Autumn Granola with Cinnamon Orange Notes

  1. Anonymous says:

    It looks great!

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