Oil-Free Cranberry Almond Granola
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 4 cups
You'll rethink buying granola after making this oil-free version. It's quick, easy, and really delicious! Keep it on hand in your pantry for breakfast and snacks or even make and package a batch to give as a gift!
Ingredients
- 3 cups old-fashioned rolled oats gluten-free if needed
- 1 cup sliced almonds
- ½ cup maple syrup
- ¼ cup stirred almond butter
- 1 teaspoon cinnamon
- ¾ teaspoon sea salt
- 1 cup dried cranberries
Instructions
- Position the oven rack to the middle of the oven and preheat to 350ºF/175ºC. Line a large baking sheet with parchment paper.
- Place the oats and almonds in a large bowl and mix.
- Next put the maple syrup, almond butter, cinnamon and salt in a blender and blend until smooth. Alternatively, you can add these ingredients to a small bowl and whisk until smooth.
- Pour the wet mixture in with the oats and almonds and stir until everything is evenly combined and no dry spots remain.
- Spread the granola out on the baking sheet in a single layer being sure to break up any clumps. Bake in the oven for 30 to 35 minutes, flip the granola around halfway through and redistribute in a single layer. It’s done when it’s dry to the touch. Keep an eye on it in the last 5 minutes to make sure it doesn’t burn.
- Remove the granola from the oven and let cool on the pan. The granola will get crunchy as it cools. Once completely cooled, stir in the dried cranberries and place in a jar or container and cover tightly. Place in a cool and dry place for up to 2 months.
Notes
It's super important to let the granola cool completely before putting it in a container.
If you don't like dried cranberries, chopped apricots, raisins or goji berries work well too.
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