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Recipe by Christina Provo
2/3 cup freshly squeezed orange juice
1/2 cup lightly packed light brown sugar
5 cups rolled oats
1/2 cup pepita seeds
1/2 cup slivered almonds
1/3 cup wheat germ
1 tsp cinnamon
grated zest of two oranges
1/2 tsp salt
1/3 cup vegetable oil
- Preheat oven to 325° and spray a rimmed baking sheet with cooking spray; set aside. In a small saucepan, bring orange juice and brown sugar to a boil. Boil for 1 minute; remove from heat and let cool.
- Mix together everything from the oats to the salt in a large bowl, making sure the ingredients are well distributed. Stir in the orange juice syrup and the vegetable oil and toss until the oats are thoroughly coated. Spread evenly onto baking sheet.
- Bake granola for a total of 45-55 minutes, stirring every 10-15 minutes. You're looking for an even golden tone and the oats should no longer feel wet. Remove from the oven and let granola cool on baking sheet to room temperature. Place in a container.
Can be stored, covered, for 1 week