This granola from Alana Chernila, author of The Homemade Pantry, is lighter and softer than those you may be used to, but it's still got a good crunch to it, thanks to the juice of 2 oranges, which saturates the oats so they crisp up nicely in the oven. It also has cocoa nibs, which are a terrific complement to the citrus (they can be pricey, though, so you can choose to leave them out).

Makes about 8 1/2 cups


  • 6 cups rolled oats
  • 1 cup pepitas (pumpkin seeds)
  • 1/2 cup flaxseeds
  • 1/2 cup sunflower seeds
  • 1/4 cup cocoa nibs
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. salt
  • 1 Tbsp. orange zest (from about 2 unsprayed oranges)
  • 2/3 cup fresh orange juice (from those very same 2 oranges)
  • 1/2 cup maple syrup
  • 1/2 cup packed brown sugar
  • 2/3 cup olive oil


If you're using convection, preheat the oven to 275°. If you're using the regular setting, preheat to 300°. Line 2 rimmed baking sheets with parchment paper.

In a large mixing bowl, combine the oats, pepitas, flaxseeds, sunflower seeds, cocoa nibs, cinnamon, cardamom and salt.

In a medium bowl or measuring cup, combine the orange zest and juice, maple syrup, brown sugar and olive oil. Whisk until the mixture is well combined.

Pour the wet mixture over the dry and stir until all the oats are wet. Divide evenly between the 2 trays, and spread in a thin layer on each tray. In a convection oven, bake for 40 minutes, giving the trays a little shuffle with a spatula after 20 minutes. In a regular oven, bake for 60 minutes, giving the trays a little shuffle with a spatula and switching the positions of the trays after 30 minutes. Allow to cool and store in an airtight jar for 2 weeks (or in the freezer for much longer).

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