Blood Orange Cranberry Granola

The best thing about making granola at home is making unusual combinations that are not typically found in the store, with the exact ratio of delectable goodness in each bite.

Orange-cranberry is not a rare find, but I made it extra special with my own ingredients.

Of course, this tastes even better with some homemade almond-cashew milk.

The best part about this is all ingredients were purchased in bulk bins at my nearest grocery store. I realize I am fortunate to not have to change many of my pre-zero waste habits due to the fact that the place where I was already shopping in bulk is where I can continue to shop in bulk. I just now do it with cloth bags and am more conscientious of impulse purchasing plastic-covered items.

To make blood orange cranberry granola you’ll want:

  • Rolled oats
  • Sunflower seeds (I used toasted)
  • Unsweetened shredded coconut flakes
  • Dried cranberries
  • Hemp seeds
  • Maple syrup
  • Blood-orange infused olive oil + coconut or other oil

The method:

  • Add mostly oats to a bowl, then top it with other dry ingredients in ratios you prefer. Use up any lingering seeds / nuts you may have.
  • Pour in enough sweetener to your liking. I love the flavor of maple syrup, but understand if you do not.
  • Pour in / mix in oils. I have a yummy blood-orange infused olive oil I impulse purchased that also tastes amazing and I don’t regret. 🙂 Don’t hesitate to make sure there is enough oil in the mix. Mine will generally be quite wet, almost like making oatmeal cookies.
  • Leave out any fruits until after baking. Trust me, you don’t want blackened cranberries sticking to your teeth.
  • Set oven to 325F and spread the mix onto a large baking sheet. Stir as well as rotate the pan occasionally throughout the next 30 – 40 minutes, depending on how large your batch of granola is.
  • When done, let it cool before transferring to an airtight container.
  • Enjoy!

Peace and love,


Blood Orange Granola


Granola. I dig it.

It’s true you can easily find granola in basically every bulk section. Once you’ve tried homemade, though, you can’t go back.

Or so my taste buds tell me.

I rarely go shopping specifically for granola ingredients, but rather do a pantry clean out type of granola.

I’m calling this one blood orange only because I have some gifted blood orange olive oil that really needs to be used. My general granola strategy is to stick within a certain flavor profile. This one contains:

  • Rolled Oats (duh)
  • Shredded Coconut Flakes – unsweetened
  • Sunflower Seeds
  • Sesame Seeds
  • Millet
  • Cacao Nibs
  • Maple Syrup
  • Peanut Butter
  • Coconut Oil
  • Blood Orange Olive Oil

Also, I don’t like my granola browned much at all so I choose the low and slow method of baking at about 300F for maybe 30 minutes with plenty of stirring. You will get bigger chunks if you don’t stir, but I don’t like risking getting any dark brown spots.

If you like dried fruits in your granola, leave them out until it is baked or else you will have blackened char instead of fruit.

I also really try to keep the most obvious ingredient shining through so as not to get buried under 17 kinds of nuts and fruits. I start with a bowl mostly full of oats and just start adding ingredients as I want them. Then end with any liquid sweetener and oil. I think oil is the key to making granola spectacular.


So yummy topped with homemade cashew-almond milk!

I’m considering trying a savory granola. Any recommendations?

Peace and love,