Spiced Orange Granola with Coconut, Raisins, and White Chocolate

My first granola was good, sure. But this one was even better. It has just a taste of that zesty orange tang, which mingles with the cinnamon and nutmeg for a delightful, intricate treat! When I tasted this I lost some of my dread of the impending autumn because the granola reminded me of all the delicious flavors of fall. I encourage you to make this in the fall or anytime you want a special breakfast or snack. Baking this in the oven also fills the whole house with a wonderful aroma.

If you like fall spices, there’s no doubt you’ll enjoy this granola. My mom liked it, and she hates white chocolate!

Spiced Orange Granola with Coconut, Raisins, and White Chocolate

based on these guidelines from ambertheblack.com

makes 3 1/2 cups

spiced orange white chocolate raisin coconut granola

Ingredients:

  • 2 cups old-fashioned oats (I used Bob’s Red Mill brand 5-grain rolled hot cereal)
  • 1/2 cup sliced almonds
  • 1/4 tsp kosher salt
  • generous dash of cinnamon
  • splash of nutmeg
  • 1/4 cup olive oil
  • 1/4 cup orange juice (I used Odwalla brand)
  • 2 tbls organic light agave syrup
  • zest of one medium orange
  • 1/4 cup sweetened coconut flakes
  • 1/2 cup golden raisins
  • 1/4 cup white chocolate chips

Directions:

Preheat oven to 350 Fahrenheit. Line a cookie sheet with aluminum foil and spray the foil with nonstick spray.

In a large bowl, combine oats, almonds, salt, cinnamon, and nutmeg. Toss the mixture.

In a large saucepan, combine the olive oil, orange juice, and agave syrup. Heat to low until bubbles form.

Remove from heat and pour into oat mixture. Add orange zest. Toss well to coat all of the dry mixture with the wet mixture.

Spread all over the prepared pan. Bake in preheated oven for 18-25 minutes or until golden, removing from oven and stirring every ten minutes or so to bake granola evenly. (Mine looked burnt but tasted just fine.)

When granola is done, remove from oven. Then toast coconut on a foil-lined, nonstick-sprayed cookie sheet for about 5 minutes or until just a bit crisp and brown on the edges. (I drizzled a little leftover orange juice on the coconut before toasting.)

Mix toasted coconut, raisins, and white chocolate chips into granola. Store in an airtight container or freeze.

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