Tis the season for bright orange globes to stock our produce sections. They are piled high like rounds of citrus gold. A bite into the peeled flesh sends juice dribbling down the chin, a delight that is seldom this time of year. Oranges are winter’s candy. The juice itself makes a great natural sweetener to meats and baked goods, like this granola recipe. Serve on a parfait of yogurt or eat as an on-the-go snack.
An 8 oz. glass of 100 percent orange juice is a natural source of vitamins and minerals and an excellent source of vitamin C, a key nutrient that helps support a healthy immune system., according to the Florida Department of Citrus. Other nutrients found in orange juice like folate, potassium and thiamin can also help support the immune system, the body’s natural mechanism to resist illness.
1. Preheat oven to 325° F. Spray a baking sheet with non-stick cooking spray. In a large bowl, combine oats, walnuts, almonds, sunflower seeds and cinnamon; mix well.
2. Slowly drizzle in 1/3 cup orange juice; stir well to evenly coat oatmeal mixture. Repeat twice more, stirring after each addition of 1/3 cup orange juice.
3. In small bowl, combine oil, honey and vanilla; stir well to combine.
4. Slowly drizzle oil mixture over oatmeal mixture; stir well to coat oatmeal mixture.
5. Spread oatmeal mixture on prepared baking sheet in an even layer. Bake for 30 minutes, stirring every 10 minutes, to evenly brown the granola.
6. Remove from oven, add cranberries and cool completely. Store in an airtight container for up to one week.
-By Alexa Lampasona for the Food & More blog