Print

Orange & Almond Granola

4.9 from 13 reviews

This homemade granola is infused with amazing orange and honey flavors. It also features toasted almonds, cinnamon, vanilla and old-fashioned oats! This granola recipe makes a great breakfast or snack. Recipe yields about 8 cups.

Orange almond granola in cereal bowl with milk

Ingredients

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
  2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.
  3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla, and mix well.
  4. Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 19 to 23 minutes, stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
  5. Let the granola cool before stirring in the raisins and breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes

Recipe adapted from my honey almond granola and cranberry orange granola.

Make it gluten free: Use certified gluten-free oats.

Make it vegan: Substitute maple syrup for the honey.

Make it nut free: Substitute pepitas for the almonds.

Change it up: You can use other dried fruit (chopped if large) for the raisins. Dried apricots or cherries would be really nice here. You can also change up the nuts; pecans are great.

Recommended equipment: A Microplane is the perfect tool for removing zest from citrus, and you’ll get the most reliable baking results in a proper half sheet pan. (Those are affiliate links.)

▸ Nutrition Information

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.