Citrus Almond Cranberry Granola

Do you ever get stuck on one thing? For months, I've been stuck on a breakfast of plain non-fat yogurt topped with homemade granola and walnuts. I've been experimenting with various ingredients for the granola. Here is my latest recipe. I think it's the best yet. It is healthy and yummy with a fair amount of protein. 

Citrus Almond Cranberry Granola

1 huge or 2 medium oranges
5 cups rolled oats 
1 cup wheat bran
1 cup raw, shelled pumpkin seeds
1 1/4 cups chopped raw almonds
1 1/2 teaspoons vanilla extract
3 Tablespoons coconut oil
2 Tablespoons almond oil (you may use all coconut oil instead, but the almond oil enhances the nutty flavor)
1/4 cup brown sugar
1/4 cup pure maple syrup
1 Tablespoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon salt
1 1/4 cups dried cranberries, coarsely chopped

A day or two before you make the granola, grate the top skin of the orange or oranges and set it aside (in the sun if possible) to dry into zest. Do not include the white pith, only the top orange part. Finely chop the zest when dried.

Preheat oven to 325 degrees. Line one huge baking sheet with parchment paper. 

Combine the oats, bran, dried orange zest, and nuts in a big bowl. In a saucepan, combine the oils, vanilla, sugar, syrup, cinnamon, ginger, and salt. Bring to a gentle boil. Cool slightly then pour over the dry ingredients, mixing well. Spread evenly onto baking sheet.

Bake until crisp and toasty, about 20 minutes, mixing in the cranberries for the final 5 minutes of cooking. Remove from oven and cool. Store in airtight container. Can be frozen in zipper lock freezer bag till ready to consume. I like to freeze in weekly portions to keep it fresh. Enjoy!