This zesty granola recipe is full of fragrant fall spices. With cinnamon, nutmeg, and cloves, you’ll be feeling the fall spirit in no time. If you like big clusters in your homemade granola, cook it at a low temperature and don’t stir it. Let it sit until cool and you will have delicious big granola clusters.
- 1 orange, zested and juiced
- 1 Tbsp organic sugar of choice
- 3 1/2 cups oats
- 1 1/2 cups pumpkin or sunflower seeds (or both!)
- Optional: 1/2 cup buckwheat groats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp salt
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 cup dried fruit, chopped
Preheat oven to 350° F and line a sheet pan with parchment paper.
In a small bowl, combine orange zest and sugar. Rub with your fingers to work the oils (a.k.a. flavor bombs) out of the zest and into the sugar. Rub until sugar is bright orange.
In a large bowl, combine zest sugar mixture, oats, sees, buckwheat, spices, and salt.
In a small bowl, combine coconut oil, maple syrup and orange juice. Stir well.
Mix liquid mixture with dry until everything is coated.
Pour mixture onto sheet pan into an even layer.
Bake for 30 minutes. Only stir the edges and only if they begin to get too dark.
Reduce heat to 325° F and make another 30 to 45 minutes or until golden brown.
Let cool completely, mixing in dry fruit.
Store in an airtight container for 1 to 2 weeks.