Easy and delicious cranberry orange granola, with toasted oats, golden raisins, dried cranberries, flaked almonds and the easiest homemade candied orange peel.
The granola can be sweetened with either honey or maple syrup. Enjoy with milk or stir into plain or vanilla yogurt for a great way to start the day.
- The great flavour combination of cranberry and orange together is perfect Winter granola.
- Added raisins and flaked almonds, for more flavour and texture.
- It’s so easy to make homemade candied orange peel!
Ingredients and Substitutions
Oats – when it comes to granola, large-flake, old-fashioned rolled oats are the oat of choice and the only oat that will produce a great granola.
Candied Orange Peel – I’ve included the quick and easy recipe for the homemade candied orange peel in the Recipe card below.
If you would like to skip the candied orange peel, simply add the zest of one orange to the honey (or maple syrup) mixture.
Flaked Almonds – you could also use slivered almonds in place of the flaked or sliced almonds. Alternatively, you could use pecans or walnuts.
Golden Raisins – golden raisins are suggested here, but any raisin will work just fine.
Dried Cranberries – you can use sweetened or unsweetened dried cranberries.
Honey or Maple Syrup – you can use either honey or maple syrup. The flavour profile will be a bit different between the two. I also find that honey tends to make more crisp and clumpy granola, if that is something you’re after.
How to Make the Candied Orange Peel
- Remove thin strips of orange peel from a whole orange and place into a saucepan.
- Add the sugar and water to the saucepan and bring to a boil.
- Simmer the orange peels until very soft, about 20 minutes.
- Remove the strips to a cooling rack to cool about 10 minutes, then cut into smaller pieces.
- Coat the orange peel pieces in white granulated sugar.
- Place sugar coated orange peel onto a cooling rack to cool completely.
This is a quick and easy method for candied orange peel. This simple method will have the candied orange peel ready to use in about an hour (versus a couple days, for other methods). It’s ready quickly because the pith isn’t used, so the thinner strips soften and dry more quickly. It also don’t need pre-boiling to remove the bitterness of the pith. The down-side of this quick method is that it doesn’t stay soft as the multi-day method, but that said, it works great for this granola.
- Spread rolled oats onto a baking sheet and pre-toast in the oven for about 20 minutes.
- Add pre-toasted oats and almonds to a bowl and add the honey (or maple syrup) mixture.
- Stir to combine and coat well.
- Spread mixture onto a baking sheet and bake, stirring every 5 minutes or so, for about 15 minutes.
- Add the cranberries and raisins and return to the oven for a few more minutes.
- Remove from the oven and scatter the candied orange peel over-top.
The granola will keep well in an airtight container for 2-3 weeks. As this granola is generously coated in honey, it will stick together in the container, but it easily loosens with a stir. I find that the (quick method) candied orange peel can get a little too crunchy after a time. I just eat around it at that point, as it has already imparted a lovely orange scent and flavour to the granola.
Get the Recipe: Cranberry Orange Granola
Candied Orange Peel:
- 1 whole navel orange
- 1 cup water
- 1/2 cup white granulated sugar, plus more for coating
- 2 cups large-flake old-fashioned oats
- 1 cup sliced almonds
- 1/2 cup runny honey, or maple syrup
- 1 Tablespoon butter, melted
- 1 teaspoon vegetable oil
- 1/4 cup dried cranberries
- 1/4 cup golden raisins, or any raisin
- 1/3 cup candied orange peel, sliced into long, thin strips *of see Note 1 below for alternatives
- Make Candied Orange Peel: Using a vegetable peeler, carefully peel the sides of the orange into strips, trying to get very little of the white pith part. Place the peels into a saucepan. Add the water and sugar. Bring to a boil, then reduce heat and simmer until the peels are soft and translucent, about 15-20 minutes. Remove to a cooling rack and let stand about 10 minutes. Cut into smaller pieces and then roll in additional white granulated sugar to coat. Return to the cooling rack to dry, then remove to an airtight container. Refrigerate for longer storage. *Will make more than you need for one batch of this granola.
- Make the Granola: Preheat oven to 300° F. Scatter the oats onto rimmed baking sheet. Place into the preheated oven and toast, stirring occasionally, until lightly golden, about 20 minutes. Transfer the oats to a bowl and add the almonds. Stir to combine and let cool slightly. Leave oven on at same temperature.
- In a small bowl or measuring cup, stir together the honey (or maple syrup), melted butter, and vegetable oil in a small bowl. Pour the honey mixture over the oats in the bowl and stir thoroughly to coat. Spray the same baking sheet used to toast the oats with nonstick spray. Spread the honey/oat mixture evenly onto the baking sheet.
- Bake granola, stirring every 5 minutes, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins and bake for 10 minutes longer. Remove the granola from the oven and let cool slightly. Stir in the candied orange peel. Let cool completely on the baking sheet, then break into pieces. Store airtight at room temperature for up to 2 weeks.
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!