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  • Writer's pictureMcKenna

the zesty granola

Prep time: 20 minutes

Bake time: 30-40 minutes


A few years ago, I made a granola recipe that quickly became a family favorite.



My mom called it, "kenn's granola," and it soon became a weekly treat. In fact, I know when Sundays roll around, a new batch of granola will certainly be made. I find it ironic though that THIS was the recipe everyone ooed & awed over as I had never made granola before & rarely eat it myself. Some people are serious granola advocates, I personally could live without it.



Fast forward to today, many batches of kenn's granola later, I felt it was time for a new recipe. Another granola creation to swap back and forth with, something that felt lighter and a bit more refreshing as the summer months approached.


You may notice that this recipe is quite similar to the first, I didn't want to deviate too far from the infamous granola recipe as clearly, something went right. I liked the base of the original so I used it as a draft here. However, I swapped the peanut butter for tahini, added pumpkin seeds, chia seeds, & a hint of orange zest! The pop of citrus is just enough to surprise your tastebuds but not too much to overwhelm them - it's perfect.


In full disclosure, I still prefer the other recipe. I'm a peanut butter & cinnamon gal through & through. But, this recipe is great for warmer months when the rare citrus craving hits. Also, if you're a fan of smoothie bowls, I find this recipe pairs well with tropical fruits like mango, papaya, & dragonfruit while the other is great alongside bananas & berries. But as always, you do you!



ingredients


Dry:

3c rolled oats

3/4c loosely chopped pecans

1/2c coconut flakes

1/2c pumpkin seeds

1/4c chia seeds

2 Tbsp coconut sugar

1/2 tsp ginger

1tsp sea salt


Wet:

1/2c tahini (the oily the better)

1/3c maple syrup

1/3c melted coconut oil

1 flax egg (1Tbsp of ground flax / 2 Tbsp water)

1 tsp vanilla

zest of 1 medium orange + 2 Tbsp of the juice


steps

Preheat oven to 350F.


Mix 1 Tbsp ground flax w/ 2 tbsp water & let sit.


Chop pecans into halves & mix all the other dry ingredients.


Zest the orange then take the wet ingredients & mix it all together in a separate bowl from the dry. Add the wet ingredients into the dry & lightly mix until all of the dry ingredients are coated.


Line a medium baking pan with parchment paper. Pour granola onto the pan *see note


Place into the oven & bake for 20 min. After time has passed, take the granola out & use a spatula to gently flip the granola over. This will help bake each side evenly.


Bake for another 15min. After the time is up, you may notice the middle is still soft, instead of baking it longer, let it sit on the counter for at least 40 minutes before eating. The granola will harden & make the perfect melt-in-your-mouth texture. However, if you want it to be SUPER crispy, let it bake for about 5min longer. Just keep an eye on it as the outer granola can burn quickly.


NOTE: If you prefer chunky granola, don't spread the granola super - leave a good-sized layer on the pan. When you flip it, you may find that it falls apart, just keep going then mold it back together before placing it in the oven for the second bake. Then once it's finished, try to let it sit before digging in! Trust me, it's key to a crispy, yet also soft, chunky granola.

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