Granola with Sweet Orange

Sweet Orange GranolaGrain, Nut Free

I love the “Crunchy Granola” stereotype referred to in this article from the Elephant Journal.

I also super love crunchy granola. There are literally endless possibilities when you make your own granola.  This is one of my favourites.  You can add nuts if you like, but I leave the nuts out of this one so my daughter can take it to school (nut-free).   You can double batch this and it freezes well in an air tight container.

This makes a great snack when eaten as is and of course it’s perfect for breakfast with nut milk such as Almond MilkCashew Milk or Seed Milk.

I don’t usually go out of my way for organic citrus.  As long as it’s from the USA I’m usually happy UNLESS I am zesting it. If I am going to eat the skin, I want it to have the least amount of junk on it as possible so I prefer organic. I still aim for American though.  I have concerns about organic from half way around the world.


  • ¼ cup maple syrup (or honey if that’s what you have)
  • ²∕₃ cup coconut flakes
  • ²∕₃ cup pumpkin seeds
  • ²∕₃ cup sunflower seeds
  • zest of one orange
  • ¼ tsp ground cardamom
  • 1 tsp vanilla extract (link)
  • pinch of sea salt


Granola for breakfast with nut milk!

Granola for breakfast with nut milk!

  1. Preheat your oven to 350 F.
  2. Line a baking sheet with parchment paper. Use two baking sheets if you’re doubling the recipe.
  3. Mix everything except the syrup in one big bowl and make sure everyone is mixed together.
  4. Add the syrup.  Mix again.
  5. Once everything is super sticky and combined well, place on your baking sheet with parchment. Press flat with a spoon or spatula.
  6. Bake for 20 minutes.  I don’t stir this one because I like one big flat sheet.  Watch your granola, you don’t want it to burn. Unfortunately every oven is different, so check frequently.