Cranberry Walnut Grain-Free Granola
Sorry, expensive store-bought granola. We’re trading you in for this grain-free version from Sarah Adler’s new cookbook, Simply Real Eating: Recipes and Rituals for a Healthy Life Made Simple.
“Homemade granola has so many uses and adds such a fun crunch to so many things,” Adler writes. “Eat it as a snack on its own, with milk of your choice, paired with whole-milk yogurt or coconut yogurt and fruit, or even sprinkled over salads in place of croutons.” Our favorite rendition involves Greek yogurt and fresh seasonal fruit, if you were wondering.
Even better, it’s beyond easy to make. You just toss everything together and bake it for less than 20 minutes. It will last for up to two weeks in an airtight container in the fridge.
You know, if you can resist eating it all at once.
Excerpted from Simply Real Eating. Copyright 2020 by Sarah Adler. Photographs copyright 2020 by Carina Skrobecki Photography. Reproduced by permission of The Countryman Press. All rights reserved.
2 cups walnuts, roughly chopped
½ cup dried cranberries or cherries
¼ cup pumpkin seeds
3 tablespoons sunflower seeds
3 tablespoons hemp seeds or flaxseeds
3 tablespoons olive oil or melted coconut oil
2 tablespoons pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon ground cinnamon
2 teaspoons pumpkin pie spice
1 teaspoon sea salt
1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
2. Combine all the ingredients in a medium bowl and stir well until all the pieces are well coated.
3. Spread the mixture onto the prepared baking sheet and bake until golden brown, stirring as needed, 15 to 17 minutes.