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Recipe: Orange and Pepita Granola

Anyone who grew up eating boxed, processed cereal remembers how fruity and delicious the milk tasted when you got to the bottom of your bowl. Well, bottoms up! This nutritious granola has the same nostalgic taste without the harmful chemicals, dyes and flavorings. It doubles as a tasty snack that travels well, too.


Don’t overcrowd your baking sheet—you want granola evenly spread across the sheet about ¼-inch tall. Overcrowding leads to uneven toasting. If you bake and the edges of granola are browned but the center is not, you may have overcrowded the pan. Simply remove the toasted granola, spread the untoasted around the pan and bake longer.

I made a version of this granola to serve the Art Campers at Camp Wandawega in Wisconsin one summer and added 2 teaspoons of orange-blossom water to the wet ingredients before baking. I highly recommend it if you can find some—wowza.

Serve over Easy Vanilla Bean Ice Cream, Chia Puddi or with homemade non-dairy milk, all of which can be found in the full YumUniverse cookbook.

—From the new YumUniverse (BenBella Books, Inc.) cookbook, by Heather Crosby. Read our chat with Crosby here.

Orange and Pepita Granola

Wet Ingredients
  • ¾ cup maple syrup
  • 1 tsp. vanilla extract
Dry Ingredients
  • 3 cups rolled oats
  • 1 cup shredded coconut
  • 1 cup pumpkin seeds
  • 1 cup almonds, roughly chopped
  • Zest from 2 navel oranges
  • 1 tsp. sea salt
  • Pinch ground cardamom
  1. Preheat oven to 300°F. In a small bowl, stir together wet ingredients. In a large bowl, toss together dry ingredients. Add wet ingredients to dry and fold well.
  2. Line two baking sheets with parchment paper (or just one—you can split the batch, baking one half at a time). Bake the granola for 20 to 25 minutes. Granola should look slightly browned and toasted. Remove from oven and repeat if you are splitting your batch. Granola will harden as it cools. Makes 10-plus servings.
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