Go Back
Print Recipe

Cranberry Orange Pecan Granola Cereal

Here's another variation, and boy was it ever tasty!
Servings: 6.5 cups

Ingredients

  • 1 cup organic coconut oil
  • 1 cup real maple syrup
  • 3/4 cup organic palm/coconut sugar, or regular organic cane sugar is fine too.
  • 1 teaspoon sea salt
  • 2 heaping Tablespoons of this colostrum, optional, but there's no taste & adds a great nutritional boost (see more on this above)
  • 1 scoop scoop of this collagen, again this is optional, but ""
  • 2 teaspoons orange extract
  • 6 cups organic sprouted oats
  • 2 cups organic cranberries, I used the sweetened kind from Trader Joes
  • 2 cups Crispy pecan pieces, or if you don't have any of those made, just roast them in the oven, see instructions below in the recipe notes

Instructions

  • Preheat oven to 350*.
  • In very large saucepan, add coconut oil, syrup, sugar, sea salt, colostrum, and collagen--whisk well, then heat until it's all combined and dissolved.
  • Remove from heat and add orange extract, then stir in oats, cranberries, and pecans.
  • Spread onto 2 baking sheets lined with parchment paper. Bake for 15 minutes. (***Keep an eye on it though just in case your oven runs hot. If it's getting too done too quickly, you may need to lower the temp.) Stir and rotate the pan in the oven, bake 15 more minutes. Stir, then turn the oven down to 200* and bake another 15 minutes. Check to see if it's starting to crisp up. You want it a little crispy but not hard and burnt! It'll crisp up more as it cools.
  • After cooling, break it up a bit and store in a sealed container or baggie in the fridge to keep it fresh longer, but this doesn't last long.
  • Serve plain or with raw milk and you'll enjoy this for breakfast or a snack anytime!

Notes

Crispy nuts are more easily digested, especially in those who are extra sensitive, but if you don't have those on-hand, just make these...
Roasted pecan pieces:
Preheat oven to 325*.  Using a rolling pin and a baggie, break the pecans into pieces.  In a medium saucepan, melt 4 Tablespoons butter with 1/2 teaspoon sea salt, add pecans and toss 'til covered.  Spread nuts out onto a parchment paper-lined baking sheet.  Bake for 20 minutes or so, watching so they don't burn.  
Note that when I added the orange extract, I had some orange juice here, so I also added 1/2 cup of that just for more flavor, but that meant I needed to increase baking time a bit to make sure it came out crispy.