What’s In Your Bowl: Vilda Gonzalez’s Orange + Coriander Granola

This orange and coriander scented granola is brimming with nuts and seeds, with oats lending a nutty lightness instead of stealing the show. Ground and hydrated flaxseeds are to thank for the glistening nutty clusters–acting as a glue that helps to provide a sticky heft. Lightly sweetened with maple syrup and bound with olive oil, this granola is as nourishing as it is delicious. I particularly love it served with full fat skyr and some sliced blood orange. 


  • ½ cup (75 g) raisins 
  • 3 tablespoons (30 g) whole flaxseed 
  • 1½ cups (150 g) pecans
  • 1½ cups (200 g) almonds
  • 1⅔ cups (175 g) rolled oats 
  • ½ cup (60 g) sesame seeds
  • 2 tablespoons (8 g) whole coriander seed
  • ½ teaspoon fine sea salt 
  • ⅔ cup (125 g) olive oil 
  • ¾ cup (225 g) maple syrup 
  • Zest of one orange 
  1. Preheat your oven to 325°F. Line a sheet tray with parchment paper. 
  2. In a small bowl, soak the raisins in enough filtered water to cover.
  3. Grind the flaxseeds in a spice grinder. In another small bowl, add the flax meal and ¼ cup of filtered water and stir to combine. 
  4. Add the pecans, almonds, oats, sesame, coriander, and salt to a large mixing bowl. In a saucepan set over medium heat, add the olive oil and maple syrup. When the mixture has come up to a simmer, add the flax gel and whisk until well incorporated. Cook for another 30 seconds, until the mixture has notably thickened. Remove from the heat, add the orange zest, and pour the hot syrup directly into the dry ingredients. Mix well, until everything has been thoroughly slicked. 
  5. Transfer the granola onto the sheet tray and spread it out as evenly as you can. 
  6. Bake for 30 minutes. After 30 minutes, remove the tray from the oven and gently agitate it to help clusters form. Drain the raisins and scatter them over the granola, taking care to nudge them into the mix. Return the tray to the oven for another 20-25 minutes, or until the granola is golden and glistening. The raisins should be golden and chewy at this point, if overbaked you risk them scorching. 
  7. Let the granola cool for at least 30 minutes undisturbed. Break any too-large clumps into smaller clusters. Store in an airtight container for however long you can keep it around.