Kumquat Cranberry Pecan Granola
A crunchy sweet granola with a bit of citrus zing from the kumquats and the tart-sweet chewy taste of craisins.
Usually when I make granola, I use some sort of fruit puree in it (like applesauce and one time I used strawberry sauce). I have an abundance of kumquats this winter, though, and I couldn’t help but wonder: what would they taste like in granola? So I made some granola with kumquat puree in it. I really,really like it. It’s amazing stirred into some vanilla yogurt. That tiny little citrus zing from the kumquats is just enough to make your taste buds dance.
- 4 1/2 cups old fashioned oats
- 2 cups pecan bits or other mixed seeds and/or nuts
- 1/2 cup kumquat puree
- 2 teaspoons vanilla
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/8 teaspoon cloves
- 1/2 teaspoon salt (optional … skip this part if you’re watching your sodium)
- 2 Tablespoons oil
- 1 cup dried cranberries (craisins)
- Preheat the oven to 275 degrees. In a large bowl, mix the oats and nuts. Set aside.
- In a separate small bowl, mix the kumquat puree, vanilla, maple syrup, brown sugar, spices and oil. Microwave on high for a minute, stir, and then microwave 30 seconds more until the mixture is good and hot. (Or heat the mixture in a saucepan. Either way will work.)
- Pour the fruity spiced "sauce" over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.
- Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it).
- Set it in the oven and bake for about an hour and 30 minutes, stirring every 15 minutes. It should be browned to a lovely brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.
- Let the granola cool, then add the cranberries Store in an airtight container. It will keep for about a month or so.