In a large bowl, combine the oats, wheat germ and hazelnuts. In a small saucepan, stir together the honey, orange peel, orange juice and cinnamon. Heat just until boiling and then remove from heat. Pour the honey mixture over the oat mixture and toss gently until it is coated.
Next, coat a 15 x 10 x 1 inch baking pan with nonstick cooking spray. Spread the oat mixture evenly in the pan. Bake at 325 degrees for 15 minutes. Stir the coconut into the oat mixture and bake for 15 minutes more or until lightly browned stirring once. Remove from the oven and immediately turn the granola out onto a large piece of foil to cool. Transfer the granola to a container and store for up to two weeks at room temperature or up to 3 months in the freezer.
To serve frozen Orange Breakfast Granola, thaw at room temperature. Serve the granola in bowls and if desired, serve with fruit or yogurt.
Orange Breakfast Granola yields about ten 1/2 cup servings.
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