Orange Cinnamon Granola

Mr. Green Me loves to eat cereal for breakfast in the morning; however, in our Eat from the Pantry Challenge, cereal is not permitted on the grocery list. I may be okay with scavenging from the cupboards for breakfast, but I want to send my husband off to work with a full and happy belly. And so, I last night I invented my own granola recipe, based on ingredients that we have in our pantry. Mr. Green me had two servings for breakfast and proclaimed it Not too sweet, not too complicated, but just right! And, then he went so far as to say it was in his top a contender for best granola ever (the other contender is homemade granola we had at a B&B on our honey moon).

4 Cups Oats*
1 cup chopped walnuts
2 Tbsp peanut butter
2 Tbsp canola oil
1/4 cup honey
1.5 tsp cinnamon
1 tsp orange extract
1 tsp vanilla
1/4 cup dried cranberries

Preheat your oven to 350F degrees, while collecting all of your ingredients. Next toast the oats on a cookie sheet or in a casserole pan in the oven at 350F for about 20 minutes. Stir them every 5 minutes to achieve even browning. Remove oats from oven and pour into a large mixing bowl. Combine peanut butter, canola oil, honey, cinnamon, vanilla and orange extract in a microwave safe bowl and nuke for about 20 seconds until warm, but not bubbling. Pour mixture over toasted oats and stir well to coat. Spread oat mixture back into toasting pan and bake at 350F for 10 minutes. Remove pan, flip, stir or toss oats and return pan to the oven for 10 minutes. Remove oats from the oven just as they begin to turn golden brown. Let cool completely (at least an hour) before pouring into a food safe glass container. Leave lid off for 4 to 8 hours (or over night) to prevent moisture condensation and keep the granola nice and crunchy. Add in 1/4 cup dried berries, mix well and the granola is ready to serve!

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