After the success of my recent attempt at making granola, I was eager to try out other combinations. I wanted to try a cranberry and ginger combo and decided to add the zest from an orange too as I think it tastes great when paired with cranberries. I set about gathering my ingredients and as I opened the cupboard to get the ginger my eyes zoomed in on a jar of cocoa powder and I thought… hey why not? Orange and chocolate, cranberry and chocolate, ginger and chocolate = yummy. So in it went.
While it was baking, the granola filled my house with a wonderful yet slightly bizarre assortment of smells. The zesty orange and the cocoa were the main aromas, making the house smell like a Terry’s chocolate orange only with a hint of spicy ginger mixed in. Now this may be wonderful to those of you who like Terry’s chocolate oranges, but I myself am not much of a fan and so I began to worry that maybe I had been a little too adventurous with the flavour pairings. I do like chocolate and orange together, but only when it’s real orange otherwise I find it tastes a bit fake.
Another slight hitch was that due to the cocoa powder I couldn’t tell when the mixture was turning brown as everything was light brown to start with. I decided to stick to the set time and trust my nose for any smells of burning and it all worked out well.
When it had cooled I ate a spoonful and was initially disappointed at the slight bitter edge to it from the cocoa powder, but as I chewed the cranberries released their sweetness and the orange flavour really shone through complementing the bitter cocoa flavour and I was left with a tingling of ginger on my tongue. I had another mouthful, …hmmm I like it.
This is definitely not your usual flavour pairings of granola but I quite like how it contains some unexpected flavours, although I might not use quite as much ginger next time. If you are a fan of Terry’s chocolate oranges, this could well be the granola for you.
Orange & Ginger Cocoa Cranberry Granola
100g jumbo rolled oats
50g porridge oats
100g wheat flakes
40g flaked almonds
2 tsp ground ginger
2 tsp cocoa powder
3 tbsp natural oil
1 tbsp golden syrup
1 tbsp water
1 tbsp orange juice
Zest of 1 orange
50g dried cranberries
Preheat the oven to 170C. Line a large baking tray with greaseproof paper.
Place the oats, wheat flakes and linseeds in a large bowl.
Finely grate the zest from the orange and scatter over the oats along with the ground ginger and cocoa powder.
Mix the oil, water, orange juice and golden syrup together and pour over the oat mixture.
Use a spatula or large spoon and mix well, ensuring everything is lightly coated.
Scatter the mix onto the baking tray and place in the oven for 8-10 minutes until it’s starting to smell toasted and fragrant from the orange and ginger.
Remove from the oven and give everything a good mix to ensure even browning. Stir through the flaked almonds and return to the oven for a further 8 minutes.
Remove from the oven and mix through the cranberries and raisins and leave to cool. Store in an airtight container.
Baked Tilapia with Sun-dried Tomato Parmesan Crust
27 minutes ago