Orange Granola Recipes

Steps:

• Preheat oven to 350 degrees. Put oats, flakes, sugar, nuts, zest, nutmeg, and cinnamon in a medium bowl. Melt butter with honey in a saucepan over low heat; stir into oat mixture.
• Spread mixture in a 7-by-11-inch baking pan; bake until just golden, about 10 minutes. Let cool in pan (mixture will harden). Break cooled mixture into large chunks.

Steps:

• Heat oven to 325 degrees. In a large bowl, combine rolled oats, cornflakes, steel-cut oats, almonds, salt and cinnamon. Mix until well combined.
• In a small saucepan, combine honey, maple syrup, canola oil, orange zest and split vanilla beans and their pulp. Place over medium heat and boil for 1 minute. Discard vanilla beans, and pour hot liquid over dry ingredients. Using a rubber spatula, mix until well combined.
• Line a large rimmed baking sheet with parchment paper, and spread evenly with the granola. Bake until golden brown and evenly toasted, tossing about halfway through, 10 to 20 minutes. Remove baking sheet from oven and place on a rack to cool; mixture will be soft and sticky while hot, but will dry and become crisp as it cools.
• When granola is completely cool and dry, break into bite-size pieces. Store in an airtight container for up to 1 week.

Steps:

• In a large mixing bowl stir together the oats, wheat germ, and hazelnuts or almonds.
• In a small saucepan stir together the honey, orange peel and juice, and cinnamon.
• Heat just until boiling; remove from heat.
• Add honey mixture to oat mixture, tossing gently until coated.
• Coat a baking pan with the non-stick cooking spray.
• Spread oat mixture evenly in pan.
• Bake in a 325 degree F oven for 15 minutes.
• Add coconut to oat mixture and stir.
• Bake for 15 to 20 minutes more or until light brown, stirring once.
• Remove from oven and immediately turn out onto a large piece of foil; cool.
• Store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.
• Serving size is 1/2 cup.