| ► Makes 6 Cups (580 g) | |
| 2 cups (235 g) gluten-free rolled oats 1/2 cup (65 g) chopped raw almonds
1 cup (86 g) chopped dried apple rings 1/2 cup (65 g) dried cranberries 2 tablespoons (20 g) chia seeds 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/3 cup (85 g) almond butter 1/3 cup (80 ml) maple syrup 1 teaspoon vanilla extract |
Preheat the oven to 350ºF (180ºC, or gas mark 4), and line a baking sheet with parchment paper. In a large mixing bowl, toss the oats, almonds, dried apple, cranberries, chia seeds, cinnamon, and salt together.
In a small bowl, whisk together the almond butter, maple syrup, and vanilla until combined. Pour the wet mixture over the dry mixture, and fold together until everything is evenly coated. Spread the granola out over the baking sheet and bake for 10 to 12 minutes, stirring halfway through. Once the granola is light golden, it is done baking.
Allow the granola to cool on a rack for 10 minutes before breaking into smaller pieces. You can eat it right away or place it in a jar or bag with a folded paper towel or a moisture- absorbing packet. It will last for 2 to 3 weeks. |
APPLE CRANBERRY GRANOLA
