Kumquat Cranberry Pecan Granola

A crunchy sweet granola with a bit of citrus zing from the kumquats and the tart-sweet chewy taste of craisins.

Usually when I make granola, I use some sort of fruit puree in it (like applesauce and one time I used strawberry sauce). I have an abundance of kumquats this winter, though, and I couldn’t help but wonder: what would they taste like in granola? So I made some granola with kumquat puree in it. I really,really like it. It’s amazing stirred into some vanilla yogurt. That tiny little citrus zing from the kumquats is just enough to make your taste buds dance.

Kumquat Cranberry Pecan Granola

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: about 2 quarts of granola 1x

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Ingredients

Scale 1x2x3x

• 4 1/2 cups old fashioned oats
• 2 cups pecan bits or other mixed seeds and/or nuts
• 1/2 cup kumquat puree
• 2 teaspoons vanilla
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/8 teaspoon cloves
• 1/2 teaspoon salt (optional … skip this part if you’re watching your sodium)
• 2 Tablespoons oil
• 1 cup dried cranberries (craisins)

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Instructions

1. Preheat the oven to 275 degrees. In a large bowl, mix the oats and nuts. Set aside.
2. In a separate small bowl, mix the kumquat puree, vanilla, maple syrup, brown sugar, spices and oil. Microwave on high for a minute, stir, and then microwave 30 seconds more until the mixture is good and hot. (Or heat the mixture in a saucepan. Either way will work.)
3. Pour the fruity spiced “sauce” over the nutty oat mixture in the bowl. Stir it all up until it’s well mixed.
4. Spread all this wonderful stuff out into a thin layer on a large jellyroll pan (or other big flat baking pan with an edge to it).
5. Set it in the oven and bake for about an hour and 30 minutes, stirring every 15 minutes. It should be browned to a lovely brown color and smelling fantastic. You can taste a little sample to see if it’s crunchy enough. If it’s not, bake it a little longer.
6. Let the granola cool, then add the cranberries Store in an airtight container. It will keep for about a month or so.

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This recipe was shared at Show & Share Wednesday, Thursday’s Treasures, Tasty Thursday, Farm Girl Friday and Foodie Friends Friday.