It's Recipe Redux time! This month the theme was sheet pan meals. This is a spin on that theme. I have loved learning about ancient grains for my recent newsletter and blog posts so I wanted to create a granola recipe using a variety of ancient grains. And this recipe bakes and crisps perfectly in a half sheet pan!
In order to speed up the prep time for this recipe I recommend storing your grains together in a bin or basket in airtight containers in the pantry or freezer. Don't be scared away by the long ingredient list this recipe is really adaptable - just use what you have. Don't have sorghum? Use a double portion of another grain. Don't have sunflower seeds? Use a double portion of pumpkin seeds. Don't have orange infused olive oil? Use regular or even melted butter and add zest from another orange. Just try to keep the total amounts the same: 4 cups total of grains, 2 cups total of nuts, 1 cup total of seeds, etc.
Orange Cranberry Ancient Grain Granola
Makes 1 half sheet pan
- 1 1/2 cups old fashioned oats
- 1/2 cup uncooked, rinsed quinoa
- 1/2 cup sorghum to be popped
- 1/2 cup amanaranth
- 1/2 cup millet
- 1/2 cup buckwheat groats
- 1 cup pecans
- 1/2 cup cashews
- 1/2 cup sliced almonds
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/2 cup dried cranberries
- 1/3 cup orange infused olive oil (or another oil or melted butter) [I get mine here]
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp almond extract
- zest of one orange (or 1 Tbsp dried)
- 2 tsp cinnamon
- 1 1/2 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp salt
Preheat oven to 275 degrees.
Rinse quinoa. Pop sorghum on stove top or microwave (popping instructions here). Then use popped pieces and unpopped kernels in the recipe.
Combine liquid ingredients (oil, maple syrup, extracts), spices and orange zest in a small bowl and mix well. In a separate large bowl mix grains, nuts, seeds, dried cranberries.
Add the liquid ingredients to the dry ingredients and mix well.
Spread the mixture into a sheet pan prepared with a silicone baking mat or parchment paper.
Bake for 45 - 55 minutes. Removed from oven and let cool for about 30 minutes. Granola will become crisp. Serve or transfer to an airtight container for 2 weeks or use a freezer safe container and freeze for up to 6 months.
This is great served with milk and berries or as a topping to Greek yogurt or even salad. Granola can be enjoyed any time of day. We love breakfast for dinner at our house.
Check out more sheet pan meals by clicking the Recipe Redux graphic below.
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