**This post was sponsored by Trop50 juice beverage. All opinions are strictly my own.**
I’ve never been a dieter, but I do believe in balance so with the cookie season in full swing, I’m searching for ways to curb my sugar intakes. That means a little less sugar in my coffee, and getting my orange juice intake with Trop50.
Trop50 has half the sugar and calories of orange juice and no sacrifice in taste, I’m not missing out on anything. Thank goodness for that because orange juice is something I regularly stock to drink straight and to make smoothies with.
It’s also my secret ingredient for my seasonal Orange & Cranberry Granola that mixing in orange juice and orange zest for that extra zing. My kids eat the granola by the handful because this recipe can be made to stay chunky or broken up for a looser granola. I usually keep half and half – chunks for snacking and loose granola for the layered smoothie parfaits.
Along with making granola, I’m also using Trop50 for all my baking needs this holiday season. Stay tuned because you will definitely want to see what my Chocolate Orange and Almond Overnight French Toast Casserole is all about.
See, sacrificing sugar doesn’t have anything to do with sacrificing taste when you are working with Trop50.
Orange & Cranberry Granola | Makes about 6 cups granola
- 3 cups old-fashioned rolled oats
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- 2 teaspoons cinnamon
- 1 teaspoon all spice
- 1 teaspoon cardamom
- ½ cup olive oil
- ¼ cup honey
- ¼ cup brown rice syrup
- ¼ cup Trop50
- 2 tablespoons orange zest
- ½ teaspoon pure orange extract
- 1 ½ teaspoon kosher salt
- 1 cup sliced almonds
- ¾ cup toasted sweetened shredded coconut
- ½ cup dried cranberries
Citrus Smoothie | Makes about 3 cups
- ¼ cup Trop50
- 1 large banana
- 1 cup frozen mango
- 1 cup pineapple
- 3 cups preferred yogurt
- 3 oz. red currants
To make Orange & Cranberry Granola: Heat oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl whisk together the first six ingredients; set aside. In a second bowl, stir together olive oil, honey, brown rice syrup, Trop50, orange zest and orange extract. Pour wet mixture over dry mixture and fold until well combined. Transfer the oat mixture to the prepared baking sheet and press into a single later. Bake undisturbed for about 30 minutes, or until the mixture is lightly browned and toasted in appearance. (For a looser granola, stir the mixture every 15 minutes.)
Remove the granola from the oven and stir in the almonds, coconut and dried cranberries. Set aside to cool completely on the baking sheet before serving or storing.
Store the granola in an airtight container for up to 7 days, at room temperature. Store in the refrigerator to extend the granola to 14 days.
To make the citrus smoothie: Place all ingredients in a blender and process until smooth.
To assemble: Fill a glass a 1/3 of the way up with preferred yogurt, layer another 1/3 of the way up with citrus smoothie, then the yogut. Give the yogurt and the citrus smoothie a quick swirl. Top with currants and granola.