Cranberry Almond Granola
Over the weekend, my husband was really craving cereal so I whipped up this batch of all-natural gluten-free granola. It contains minimally processed and refined-sugar-free ingredients.
Cranberry Almond Granola
4 cups gluten-free rolled oats
1 cup chopped raw almonds
1 cup unsweetened coconut flakes
2 teaspoons cinnamon
1 teaspoon sea salt
1/2 cup coconut oil, melted
1/2 cup grade B maple syrup
1 teaspoon vanilla
1/2 teaspoon almond extract
4 oz unsweetened dried cranberries
Preheat oven to 325 and line two baking sheets with parchment paper. In a large bowl, mix oats, almonds, coconut flakes, cinnamon and salt. In a small bowl, mix coconut oil, maple syrup, vanilla and almond extract. Pour the wet mixture into the dry one and mix with a wooden spoon. Spread evenly on sheets and bake for 30 minutes (stirring occasionally). Mix cranberries into the granola when you take it out of the oven. Let cool for 20 minutes and store in an airtight container.