Cranberry Flax Granola

Perfectly sweetened with honey and maple syrup, this Cranberry Flax Granola has almonds and walnuts and is flavored with cinnamon and nutmeg.

I’ve got lots of granola going on today! It’s a gorgeous day here in central MN. I’m so glad I have the day off. I like to open up the windows, play some music and work in kitchen. Today’s project was making my homemade granola for my hubby’s breakfasts and granola bars for snacks.

My husband loves this Cranberry Flax Granola. He has a bowl every morning for breakfast and he says it keeps him filled up a lot better than just a regular bowl of cereal would. I’ve tried several different recipes over the years and settled on this one, which just kind of emerged from all of my experimenting. I’ve been making it this way for at least a year now and have it memorized. This is a great recipe because the granola clumps together beautifully. The trick is to let it cool completely before breaking into chunks. I can’t believe I haven’t shared it on my blog yet! Since I make it for my husband, I will name it after him.

You may enjoy these other granola recipes from my collection:

• PB2 Quinoa Granola Bars
• French Vanilla Almond Granola

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Bryan’s Cranberry Flax Granola

Perfectly sweetened with honey and maple syrup, this Cranberry Flax Granola has almonds and walnuts and is flavored with cinnamon and nutmeg.

Course Breakfast, Snack

Cuisine American

Keyword almonds, cinnamon, cranberry, flax seed, granola, honey, maple syrup, oatmeal, oats, raisins, walnuts

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 1 hour hour

Servings 8 cups

Ingredients

• 4 cups old fashioned rolled oats
• 1/2 cup ground flax seed
• 1/2 cup chopped walnuts
• 1/2 cup sliced almonds
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg (optional)
• 1/3 cup walnut oil (or other neutral-tasting oil)
• 1/3 cup honey
• 1/3 cup pure maple syrup
• 1/4 teaspoon salt
• 1/2 cup sweetened dried cranberries
• 1/4 cup raisins

Instructions

• Preheat oven to 300 degrees F. Line a large, rimmed cookie sheet with parchment paper.
• In a large bowl, combine the oats, flax, walnuts, almonds, cinnamon, and nutmeg (if using).
• In a 2-cup liquid measuring cup, measure out the walnut oil, honey, and maple syrup. Add the salt and stir until completely combined.
• Pour the honey mixture into the oat mixture and stir until evenly combined. Spread mixture onto prepared cookie sheet. Bake for 30 minutes.
• Cool completely (at least one hour) before breaking into chunks. Stir in cranberries and raisins. Store in an air-tight container.

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