We get a lot of our groceries from Costco. It saves money, but it means that we end up with things like 10 lb bags of rolled oats. And there is only so much oatmeal you can eat. After a round of oatmeal Craisin cookies or banana oatmeal bread, you still have five pounds of rolled oats staring at you. Let me tell you, the Quaker Oats guy can give a mean stink-eye after a while.
And so I’ve been making granola on a semi-regular basis*. The other night I pulled out my current favorite recipe from Mother Nature Network. Unfortunately, I was short several ingredients: no nuts, limited cinnamon, and limited vanilla extract. I excavated a bottle of orange extract from the back of the cupboard and found lemons and limes in the fridge from a recent grocery trip. Add in the rather large jar of ground nutmeg and and idea formed: Citrus Granola. That sounded breakfast-y! Time for an experiment. Below is the recipe I used. The result was a granola with a very distinct citrus-flavor. I have enough orange extract left that I will most likely make it again.
If you decide to make it, let me know how it turned out for you.
Honey-Citrus Granola Recipe
3 1/2 c. rolled oats
1/4 c. flax seed meal
1/4 c. lemon juice
1/4 c. lime juice
1/2 c. honey
1/4 c. olive oil
1 T orange extract
1/2 t nutmeg
1/4 t cloves
1 t salt
- Preheat oven to 325º.
- Mix oats and flax seed in a bowl.
- Add lemon and lime juices, honey, olive oil, orange extract, nutmeg, cloves and salt to a saucepan. Heat over medium heat until the honey is dissolved and everything is mixed.
- Pour the citrus-honey mixture over the dry. Mix with a spoon until well blended with no dry spots.
- Line a baking sheet with parchment paper. Spread the mix on the backing sheet, making sure it is spread thin. If the layer is too thick it will brown unevenly.
- Bake for 30 minutes, stirring once at 15 minutes. At the end of the 30 minutes the granola should be brown and dry. If not, cook for another fifteen or until it is brown and dry.
- Pull out the pan and let the granola cool. Store in an airtight container for up to 2 weeks. (It never last that long in our house.)
Makes 16 1/4 c. servings
7.3 g Fat
4.8 g Fiber
9.1 g Sugar
5.2 g Protein
*Read: Whenever I remember.