Boxed granola from the grocery store is typically loaded with sugar, and it’s pretty darn expensive when you consider the low cost of oats. With just a few ingredients and 30 minutes, this homemade granola recipe will leave your kitchen smelling of warm cinnamon and toasted almonds and you’ll have a healthy snack to munch on all week. If you’ve never tried making your own granola before, this is a great starter recipe, easily adaptable to whatever nuts, dried fruits or add-ins you’ve got in your pantry. Today it’s also satisfying my sweet tooth because I am completely out of cookies. 😦 I’m not sure how I let that happen, but the granola is actually a great substitute.
Cranberry Almond Granola
2 cups rolled oats
1 t. ground cinnamon
½ t. sea salt
3 T. canola oil
¼ cup + 1 T. honey (or agave for vegan granola)
1 t. vanilla extract
1/4 cup unsalted sunflower seeds
1/3 cup dried cranberries
1/3 cup sliced or slivered almonds
2 T. flax meal or whole flax seeds
Preheat oven to 325° F.
In large bowl combine oats, cinnamon and salt. In small bowl combine oil, honey and vanilla extract; pour onto oats and mix well. Add sunflower seeds and cranberries. (Almonds and flax are added later.)
Cover a baking sheet with parchment paper or very lightly oil pan. Spread granola onto pan evenly, but don’t spread it too thin, and remember clumpy granola is okay.
Bake 10 minutes, then add almonds and flip gently with a spatula. Return to oven, bake additional 15 minutes or until golden brown. Remove from oven and immediately sprinkle with flax so it will stick to the oats. Allow to cool completely. Store in glass jar or other air-tight container. Yields 3 1/2 cups. Best eaten within 1 week.