makes about 4 cups
4 cups rolled oats
2 teaspoons ground cinnamon
1 teaspoon dried orange peel granules
1/3 cup light brown sugar
1/2 cup maple syrup
1/4 cup coconut oil, melted
2 teaspoons vanilla extract
pinch of flaky Maldon sea salt
1. Preheat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper or a silpat.
2. In a large bowl, stir together the oats, cinnamon, orange peel, and brown sugar.
3. Add in the maple syrup, melted coconut oil, and vanilla and stir to combine.
4. Turn the granola out onto the prepped baking sheet. Use a potato masher (or rubber spatula) to press the granola into an even layer. Bake for 15 minutes, then rotate the pan 180 degrees and bake for an additional 15 minutes. Continue baking until light golden brown and dry to the touch.
5. Remove from the oven and let cool completely in the pan. Use a fork to break into crumbles and store in an airtight container for up to two weeks.