Orange Almond Cookie Granola
 
 
Makes about 4 cups
Ingredients
  • 3 tablespoons coconut oil, room temperature
  • ½ cup granulated sugar
  • 1 large egg
  • ¼ teaspoon almond extract
  • 2 tablespoons freshly squeezed mandarin orange juice (see notes)
  • 2 teaspoons finely grated mandarin orange zest (see notes)
  • ¾ cup all-purpose flour
  • 6 tablespoons white whole-wheat flour
  • 1½ teaspoons cornstarch
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2¼ cups rolled oats
  • ¼ cup raw slivered or sliced almonds
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the coconut oil and sugar on high speed until smooth and creamy, about 3 minutes. Add the egg and almond extract and beat until well combined. Stir in the orange juice and zest.
  3. Add the flours, cornstarch, baking soda and salt and mix until just combined. Then add the oats and almonds and stir with a wooden spoon. When the ingredients start to come together, use your hands to continue mixing until all the oats and almonds are covered with dough.
  4. Squeeze off chunks of dough and loosely break them apart over the baking sheet, creating large clumps.
  5. Bake the cranola for 15 minutes, remove from the oven and stir gently. Bake for an additional 10 minutes, remove from the oven and stir gently. Bake for an additional 5-10 minutes until clumps are dry.
  6. Remove the baking sheet from the oven and let the cranola cool completely. It will harden as it cools.
  7. Store cranola in an airtight container at room temperature for up to a week, if it lasts that long.
Notes
You can use any type of orange you'd like.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/orange-almond-cookie-granola/