{weekend project} Citrus Granola Two Ways

I’m all about citrus season!

Last winter was my first winter season preserving citrus. I dipped my toe in the kiddie pool with two variations on marmalade. A simple orange and a 100% ruby grapefruit. Both delicious… but I wanted more.

{My Vin De Pamplemouse is a mix between Local Kitchen & Mrs Wheelbarrow’s recipes}

This winter season, I jumped in head first to the deep end with salts, sugars, infused vinegars, salt & pepper kumquats, kumquat marmalade, Kaela’s Bubbly Marmalade to celebrate Downtown Abby, Deanna’s Limoncello from our Ebook, and a more complex Vin de Pamplemouse. But today I’m all about the granola. Two Ways. Citrus Party & Orange Marm. Now, before you get scared off by the marlamade reference, its just that. A reference. I put peels into these granolas so it gives the essence of a tart marmalade without all the soaking, boiling and jarring.


  • Below you will only find one “method” as they are made the same way, just with different ingredients to change the flavor profile. That said, granola is simple enough to make, mix the ingredients together and throw on a baking sheet but I did include a few tips in the methods section.
  • These recipes contain about 1/4 cup more sugar (I used local honey) than “most” other granola recipes. This was done with great intention. Like in marmalades, you need a higher sugar content to balance the bitter & tart taste you get from the peels. If you want to use less, do so, but with the understanding that the peels will sing stronger on your palette.
  • In addition, here in the Capital Region of NYS, its hard to find organic Meyer lemons, I could only find them at Honest Weight Food Co-op, so please use whatever organic lemon you find. Yes, Meyer lemons are sweeter and the skin is thinner and more delicious, but I bet with a little less peel, you’d be A-O-K.
  • As with all my recipes, these granolas are free of gluten, peanuts, tree nuts, dairy, soy, sesame and pea protein.
  • A word of caution, PLEASE know your oven. If it runs hot or cool but you can burn these sugary bits in an instant. You just want your granola dry. So mix on the baking sheet a few times throughout the drying process. A good example is the picture you see below. Its my 1st run at my Citrus Party Granola and yes indeed its a little burnt. I walked away from a second to check Facebook and *sniff sniff* I smelled something slightly burning. That said, it wasn’t too burn in any one place, so I picked off the burnt bits and we happily ate it everyday for a week.


3 cups oats (GF certified if needed, such as Bob’s Red Mill)
1/2 olive oil
1 cup honey
1 TBS citrus salt (or sea salt)

2 TBS Meyer Lemon peel, cut into teeny tiny pieces. *Since you are using the skin, please use organic!
2 TBS Meyer Lemon fruit, cut finely and try to reserve & use any juice
1/4 cup orange fruit, cut finely and try to reserve & use any juice  (you could always do half grapefruit/orange)
1 cup sunflower seeds ((optional, or sub with a nut or seed of your choice)


3 cups oats (GF certified if needed, such as Bob’s Red Mill)
1/2 cup coconut oil
1 cup honey
1 TBS citrus salt or sea salt

2 TBS Orange peel, cut into teeny tiny pieces. *Since you are using the skin, please use organic!
1/2 cup orange fruit, cut finely and try to reserve & use any juice
1/2 cup shredded coconut
1 cup sunflower seeds (optional, or sub with a nut or seed of your choice)


As I said above in the notes section, granola is relatively easy to make (don’t burn it!) and simply, if you have an hour and the ingredients, MAKE IT YOURSELF. Your body, your family & friends who eat it and your wallet will thank you. Its endlessly adaptable. Granola is fun to make and it makes a ton, so its economical too!

Preheat your oven to 325F degrees. Prep & measure all your ingredients and place in a big mixing bowl. Use a wooden spoon to fully incorporate the honey & oils into the mixture. Pour onto a large baking sheet and make sure to spread the granola onto the entire sheet. Place in oven for 15 minutes, then stir, cook another 15 minutes, and stir… and so on. The granolas are a pretty wet granola, so it might take upwards of 60 minutes MAX. Your sweet spot is probably 40-60 minutes. Once I take out the granola to cool, I will stir it one last time and let it sit for a few hours to dry out completely.

Do it! I’m snacking on some right now…


9 Comments Add yours

  1. Erin Olson says:

    Mmmm, these look delicious! Granola is usually more of a summer staple for us as in the winter we prefer hot oatmeal, but these look so good and our temps have been so warm I may have to whip some up!

    1. Christina says:

      Lucky you Erin!! I’m the ONLY oatmeal eater in this house, so granola is a year-round staple. My husband & son love to snack on it day & night so I’m always trying to come up with new combos!

      1. Erin Olson says:

        Just made the citrus party granola last night, since we had some extra Meyer lemons from our marmalade adventure. 🙂 I used 2 Meyer lemons and a clementine so had more lemon and a little less orange. Also used some of the clementine peel and doubled the peel amount. We found it really, really wet so I added an extra cup of oats and a half cup of almonds as well. Yummy!! We are loving the citrus flavor! I think next time I’ll add some ground flax and even more peel.

  2. emmycooks says:

    Wow, these recipes are eye-opening for me! I’ve never tried to bake a fresh fruit right into my granola. I LOVE olive oil granola, though–and what a great use for that citrus salt from 101cookbooks! Thanks for the great ideas.

  3. Christine says:

    I am making this STAT. This weekend, perhaps. We go through granola like crazy in La Casita.

  4. Betsy says:

    Awesome! I’ve been loving homemade granola for breakfast this week too. I’ve never tried it with citrus though – yum!

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