Get ahead this weekend by making my Big Batch Orange & Cranberry Granola, ready to be eaten as for breakfasts throughout the week. Naturally sweetened with pure maple syrup, my homemade granola is filled with nourishing ingredients like tahini, rolled oats, nuts and seeds. The best way to start the day!
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I am a big fan of making my own granola, it tastes so much better than store bought and is a lot better for you. If you love this granola recipe then I highly recommend you also try my Hemp Seed Granola or my Vanilla Almond Granola. And if you’re thinking of making this granola as an edible gift for Christmas then you might also like to try my Honey, Pecan and Ginger Granola.
What’s to Love About Orange Cranberry Granola
- healthy – this homemade granola recipe is filled with whole food ingredients like almonds, hemp seeds, rolled oats, tahini and pepitas. It has healthy fats, complex carbohydrates, fibre and protein.
- big batch – this recipe makes around 16 serves and stores well for weeks in an airtight container.
- allergy friendly – this recipe is vegan, dairy free and egg free. I have used non-contaminated rolled oats making it wheat free and suitable for someone with a gluten intolerance (not suitable for Coeliac’s unless approved by your doctor). Easily make this recipe nut free (see the recipe notes).
- quick & easy – this granola recipe takes only ten minutes to prepare and bakes in 30 minutes. It is a very straight-forward recipe to make, perfect for beginner bakers.
Ingredients Notes & Substitutions
Below is a list of all of the ingredients you will need to make this recipe as well as any possible substitutions and ingredients notes. Find the full list of ingredient quantities in the recipe card at the bottom of this post.
Dry Ingredients
- rolled oats – I have used non-contaminated rolled oats, which makes them wheat free. In the US these will be sold as gluten-free oats. In Australia they will be sold as wheat-free oats.
- whole almonds – whole almonds can be swapped for other whole nuts like cashews, walnuts, macadamias or pecans.
- flaked almonds – flaked almonds can be swapped for slivered almonds or other nuts.
- pistachios – this recipe calls for shelled pistachios, don’t buy pistachios with shells on because this will increase your workload.
- pepitas – also known as pumpkin seeds (mostly in the US), pepitas are the inner green kernel of the pumpkin seed.
- hemp seeds – swap hemp seeds for other seeds like sesame seeds or sunflower seeds.
- coconut flakes – you can also use shredded coconut if preferred. I wouldn’t use desiccated coconut in this recipe.
- dried cranberries – you can swap the dried cranberries for other dried fruit like dried cherries, raisins, dried blueberries or sultanas. I like to make sure that the dried fruit I’m using doesn’t contain preservatives or sulphites.
- sea salt flakes – the sea salt is optional in this recipe but I do love that slightly salty, slightly sweet taste. The salt really just enhances the flavours and doesn’t overpower.
Wet Ingredients
- macadamia oil – you can swap the macadamia oil for extra virgin olive oil.
- tahini – tahini works perfectly in this recipe but you can also use a nut butter if preferred like almond butter or cashew butter.
- pure maple syrup – I love using maple syrup for sweetening recipes as it is very minimally processed. Always choose pure maple syrup and not maple flavoured syrup. You can swap for honey but be aware that honey will cook a lot faster and so you will need to reduce the cooking time.
- vanilla extract – vanilla extract can be swapped for rose water or left out of this recipe if you don’t have any on hand. You could also swap the vanilla extract for a teaspoon of ground cinnamon and a pinch of nutmeg if you want those Christmas flavours.
- orange zest – swap for lemon zest if desired.
Make it Nut Free
To make this recipe nut free make the following substitutions:
- swap macadamia oil for olive oil or liquified coconut oil
- swap the whole almonds for another cup of rolled oats
- swap the flaked almonds and pistachios for 1 1/2 cups mixed sunflower seeds, pepitas, coconut flakes
How to Make Big Batch Orange & Cranberry Granola
See just how easy it is to make this recipe with my step-by-step instructions (with pictures).
Preheat oven
First, preheat the oven to 160°C. You want a low temperature so that the granola doesn’t burn. Line two large baking sheets (baking trays) with parchment paper and set aside. I like to add a little oil between the baking tray and the parchment paper to stop the paper from sliding around.
Mix wet ingredients
Next make the macadamia oil mixture by adding the macadamia oil, tahini, maple syrup, vanilla extract and orange zest to a medium mixing bowl. Whisk to combine.
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Mix dry ingredients
To a large mixing bowl add the rolled oats, whole almonds, flaked almonds, chopped pistachios, pepitas, hemp seeds, coconut flakes and salt. Stir to combine.
Make granola mixture
Pour the macadamia oil mixture into the oat mixture and stir to coat the oat mixture evenly. Tip the granola mixture out onto the two baking trays and spread out into an even layer. Use a spatula to press the granola mixture down firmly.
Bake
Place both trays into the oven on the middle shelves and bake for 15 minutes. After 15 minutes, swap the bottom tray to the top and the top tray to the bottom and bake for another 15 minutes. This is to ensure the granola cooks evenly. Keep an eye on the granola as it gets closer to finishing and once it is golden brown pull it out of the oven.
Let the granola cool in the tray before breaking up into granola clusters. Add the dried cranberries to the granola and stir through.
Storage
Store the granola in an airtight container or glass jar at room temperature for up to two weeks. To make as gifts, spoon the granola into gift bags and close at the top with a twisty.
Serving Suggestions
This delicious cranberry granola recipe makes a healthy breakfast or snack filled with nutrition. Below are some of my favourite ways for serving this yummy granola!
- with some chopped up seasonal fruit and yoghurt of choice (I love using an unsweetened or vanilla coconut yoghurt).
- used to top my raspberry and banana smoothie
- used to top coconut chia pudding
- in a bowl topped with milk of choice and some fresh berries
- add to cellophane gift bags to give as edible gifts
Big Batch Orange and Cranberry Toasted Granola
Equipment
- Medium Mixing Bowl
- Whisk
- Wooden Spoon
- Spatula
Ingredients
- ½ cup macadamia oil
- 1/3 cup pure maple syrup
- ½ cup tahini, hulled
- 1 orange, zested
- 1 teaspoon sea salt flakes, optional
- 1 tablespoon vanilla extract
- 3 cups rolled oats
- 1 cup flaked almonds
- 1 cup whole almonds
- ½ cup shelled pistachios, roughly chopped
- 1 cup pepitas
- ½ cup coconut flakes
- ½ cup hemp seeds
- 1 cup dried cranberries
To serve
- fresh berries or chopped seasonal fruit of choice
- yoghurt of choice
Instructions
- Preheat the oven to 160°C. Line two large baking trays with baking paper.
- In a medium sized mixing bowl whisk together the macadamia oil, maple syrup, tahini, orange zest, sea salt and vanilla extract.
- In a separate large mixing bowl add the rolled oats, flaked almonds, whole almonds, chopped pistachios, pepitas, coconut flakes and hemp seeds. Stir to combine.
- Pour the macadamia oil mixture into the dry mixture and stir well until all the dry mixture is completely coated in the macadamia oil mixture.
- Divide the granola between the two prepared baking trays and spread out evenly. Push down the granola mixture firmly before placing in the oven on the middle shelves to bake for 15 minutes. Open the oven and move swap the trays shelves, so that the lower granola is on the upper shelf and the upper granola is on the lower shelf. This helps the granola to cook evenly. Bake for a further 15 minutes, keeping a close eye on the granola to make sure it doesn’t burn.
- Once golden brown, remove from the oven and allow to cool completely before breaking up. Add the cranberries to the granola mixture and stir through. Store in an airtight container.
- Serve with yoghurt and fresh berries or chopped seasonal fruit or topped with your choice of milk.
Notes
- swap whole almonds, flaked almonds and pistachios for emore rolled oats, pepitas and coconut, equivalent to the total of the ingredients being swapped.
- Swap the macadamia oil for olive oil.
- Make sure to check ingredients being used are nut free.
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