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Cranberry Walnut Granola

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Prep Time 20 minutes
Cook Time 1 hour
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 cups Old Fashioned Rolled Oats Gluten Free, I used Bob's Red Mill Brand
  • 1-1/2 cups Maple Syrup Use Real Maple Syrup
  • 1/2 cup Olive Oil extra virgin, good quality
  • 2 Tablespoons Vanilla Extract
  • 2 Tablespoons Ground Cinnamon
  • 1 teaspoon salt
  • 2 cups walnuts raw, coarsely chopped
  • 1 cup pumpkin seeds raw
  • 1 cup shredded coconut sweetened
  • 1-1/2 cups dried cranberries

Equipment

  • large baking sheet
  • large mixing bowl

Method
 

  1. Heat oven to 300 degrees
  2. Measure 8 cups of Gluten free rolled oats in to a large mixing bowl and set aside.
  3. In a separate container, mix together the maple syrup, olive oil, vanilla, cinnamon, and salt.
  4. Pour the maple syrup mixture into the oats and mix thoroughly until the oats are evenly coated.
  5. Add the chopped walnuts, pumpkin seeds and the sweetened coconut to the oat mixture and stir to coat all of the added ingredients.
  6. Line a large baking sheet with parchment paper and spread the oat mixture evenly in the pan.
  7. Place the pan in to the oven. Bake for a total of one hour. Using a large spatula, mix the oat mixture every 15 minutes to ensure even toasting.
  8. At the end of one hour, remove the mixture from the oven and the cranberries and mix in so that they are distributed thoroughly.
  9. Let the mixture completely cool. Place in an airtight container. The granola is safe to keep at room temperature for about a week. Since there are no preservatives, you may want to keep the granola refrigerated if you won't use it all within a weeks time.
  10. Serve in a bowl with your choice of dairy free milk, and fruit.

Notes

If you prefer a less sweeter granola with a lower glycemic value, you can substitute the maple syrup for agave syrup. If you prefer a sweeter version, drizzle additional maple syrup over the granola when you serve it.