0.3 cup chef's naturals almonds — i used sliced fisher®
0.3 cup canola oil or any other vegetable oil)
0.5 cup coconut or flaked
1 teaspoon ground cinnamon
0.3 cup maple syrup plus 1 tablespoon
1 tablespoon blackstrap molasses (or use two and omit the extra T. of maple syrup)
0.3 cup pumpkin seeds — omitted unsalted
0.3 cup roasted sunflower seeds — omitted unsalted
2 cups rolled oats quick (not cooking)
0.3 cup cranberries dried sweetened fisher®
0.5 cup chef's naturals walnuts halves and pieces coarsely chopped fisher®
Equipment
frying pan
baking sheet
oven
mixing bowl
aluminum foil
Directions
Preheat oven to 325°F. Line a large heavy rimmed baking sheet or jelly roll pan with non-stick foil or parchment.In small bowl combine oil, maple syrup, molasses, almond extract and cinnamon; stir well.In large mixing bowl combine oats, walnuts, coconut, almonds, pumpkin seeds (if using), and sunflower seeds (if using). Slowly pour maple syrup mixture over at mixtures; toss to coat.
Spread oat mixture evenly onto pan.
Bake 18 to 20 minutes or until golden brown; stirring halfway through baking. For clumpier granola, don’t stir — just press it down into a thin sheet, let it cool completely, and break into chunks
Remove from oven; cool slightly. Stir in cranberries; cool completely.
