Cranberry Walnut Granola with Flax Seeds
 
Prep time
Cook time
Total time
 
This vegan, gluten free granola mixes toasty oats, buttery walnuts, tangy dried cranberries, and nutty flax seeds. Only a little coconut oil and maple syrup brings this healthy breakfast recipe together!
Author:
Serves: 10-12
Ingredients
  • 2 cups rolled oats
  • ¼ cup flax seeds
  • ½ cup chopped walnuts
  • 3 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 2 tbsp maple syrup
  • ½ cup dried cranberries
Instructions
  1. Preheat the oven to 350 degrees F
  2. Mix the first seven ingredients together
  3. Lay out evenly on a baking sheet
  4. Pop in the oven for a total of 15-20 minutes. Halfway through, take a wooden spoon and mix up the granola a bit, or shake the baking pan. That will help for even crisping throughout
  5. Check your granola for your level of preferred toastiness - I like mine on the extra-toasty side, so I'll leave it in a bit longer than most!
  6. Remove from oven and let cool
  7. Put your granola in your preferred storing method - palstic bag, mason jar, or tupperware and add in the dried cranberries
  8. Granola will last for several weeks!
Notes
If you have a nut allergy in your household, I bet this granola would be awesome swapping the walnuts for pumpkin seeds.

If you don't have coconut oil on hand, canola or vegetable oil should work just fine.
Recipe by dani california cooks at http://www.danicaliforniacooks.com/cranberry-walnut-granola-with-flax/