Hands-On Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 6
1 tablespoon whole walnuts
1 tablespoon flaxseeds
3 tablespoons canola oil
3 tablespoons maple syrup
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup gluten-free rolled oats
1 tablespoon sliced almonds
1/2 teaspoon ground cinnamon
2 tablespoons no-sugar-added dried cranberries
1. Preheat oven to 350°F.
2. Using a food processor or blender, add in walnuts and pulse until ground. Add to a large bowl. Next add flaxseed and pulse until finely ground. Add to same large bowl.
3. In a medium bowl, stir together oil, maple syrup, and vanilla and almond extracts.
4. Add oats, almonds, and cinnamon to bowl with walnuts and flaxseed. Pour oil mixture over oats and stir well to combine.
5. Spread granola on a rimmed baking sheet and bake 15 minutes. Stir occasionally to ensure granola turns a light brown color.
6. After removing from oven, add cranberries and stir to combine. Store in an airtight container up to 3 weeks.
Per Serving: Calories: 185 | Fat: 10 g | Saturated fat: 1 g | Cholesterol: 0 mg | Sodium: 0 mg | Total carbohydrates: 21 g | Dietary fiber: 2 g | Sugars: 9 g | Protein: 3 g