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Breakfast recipe · from the recipe book

Orange-Spiced Cinnamon Raisin Granola with Peanuts

Loose, crisp oats toasted with orange juice, honey and warm cardamom, studded with crunchy peanuts, chewy raisins and nutty pumpkin seeds.

Orange-Spiced Cinnamon Raisin Granola with Peanuts

Ingredients

  • 2 cups170 gOld-fashioned rolled oats
  • ⅓ cup45 gDry-roasted peanuts, unsaltedroughly chopped
  • 3½ tbsp20 gSweetened shredded coconut
  • 2 tbsp45 gHoney
  • 2 tbsp (30 ml)30 gOrange juice
  • 1½ tbsp22 gCanola oil
  • 2 tsp5 gGround cinnamon
  • ½ tsp1 gGround cardamom
  • ⅛ tsp1 gSalt
  • 1½ tsp3 gLemon zest
  • ⅓ cup60 gRaisins
  • ¼ cup35 gPumpkin seeds (pepitas)

Steps

  1. Preheat the oven to 300°F (150°C) and line a large rimmed baking sheet with parchment.
  2. In a large bowl, toss the oats, peanuts, shredded coconut, cinnamon, cardamom and salt.
  3. In a small bowl, whisk the honey, orange juice, canola oil and lemon zest until smooth to make the glaze.
  4. Pour the glaze over the oat mixture and stir until every flake is lightly coated.
  5. Spread the mixture thinly on the baking sheet and bake 35 to 40 minutes, stirring every 10 minutes so it toasts evenly and stays loose, until deep golden and fragrant.
  6. Cool the granola on the sheet for about 15 minutes; it crisps as it cools.
  7. Once cool, stir in the raisins and pumpkin seeds, then store in an airtight jar.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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