Cranberry Walnut Granola
Equipment
- large baking sheet
- large mixing bowl
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
Instructions
- Heat oven to 300 degrees
- Measure 8 cups of Gluten free rolled oats in to a large mixing bowl and set aside.
- In a separate container, mix together the maple syrup, olive oil, vanilla, cinnamon, and salt.
- Pour the maple syrup mixture into the oats and mix thoroughly until the oats are evenly coated.
- Add the chopped walnuts, pumpkin seeds and the sweetened coconut to the oat mixture and stir to coat all of the added ingredients.
- Line a large baking sheet with parchment paper and spread the oat mixture evenly in the pan.
- 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.
- At the end of one hour, remove the mixture from the oven and the cranberries and mix in so that they are distributed thoroughly.
- 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.
- 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.