Orange and Pepita Granola

Christmas is over, a new year is here and I feel more exhausted than I did before the holidays began! Did I eat far too much of my mother in-law’s delicious Christmas Pudding over the Christmas break? Yes (I regret nothing). Did I drink a little more red wine than I intended because my family’s Monopoly session started to get a little too serious? Possibly (It was a fight to the death/bankruptcy). Do I now feel like I’m carrying my own little Christmas pudding around my middle? Perhaps. No one can be perfect all the time, but everyone can eat a breakfast that tastes like perfection. I found this granola recipe in one of my favourite cookbooks - YumUniverse. I replaced some of the sweetener with orange juice and ended up with a granola that is crunchy, zesty and so tasty that I often eat it dry as a snack. 

Ingredients

Wet

• 1/4 cup of Blackstrap Molasses - found at most grocery stores (or sweetener of your choice)
• 3/4 Cup orange juice

Dry

• 3 cups rolled oats
• 1 cup shredded coconut
• 1 cup pumpkin seeds
• 1 cup almonds, roughly chopped
• Zest from 2 navel oranges
• 1 teaspoon sea salt
• Pinch of ground cardamom
• Pinch of cinnamon

Preheat oven to 150°C or 350°F.

Stir together wet ingredients in a small bowl.

Throw the dry ingredients into a large bowl and toss to combine. Add the wet ingredients to the dry ingredients and mix well to combine (you can use your hands).

Pour the mixture evenly onto two trays lined with baking paper, ensuring that they aren't overcrowded (the granola won't toast evenly otherwise). 

Bake in the oven for 25 minutes or until the granola is golden brown and toasted.

Remove from the oven and allow the granola to cool and harden. Enjoy with your favourite non-dairy milk or by itself.