Easy Cranberry Almond Crunch Granola {Gluten-Free}

Earlier this week, I had the opportunity to teach a workshop about Yummy Snacks for Healthy, Happy Kids at the Institute for Integrative Health.

One of the goals I set for myself back in April of this year was to present at the Institute sometime this year, so to be able to accomplish that in such a short amount of time was super exciting.

I’m teaching my second class there on October 14th about Going Gluten-Free without Going Crazy. Click here to get more info about it and register!

I’m so grateful for everyone who attended Wednesday’s workshop and spent the evening with me! 🙂

A common snack that adults and kids eat that is often considered “healthy” is granola, and it was one of the snacks we sampled during the class.

Since there are so many companies that sell pre-made granola, why make your own?

1. It’s easy.
2. It’s more nourishing.
3. You control the ingredients.
4. It’s fun.
5. It tastes better!

Let’s take a look at the ingredient list in Nature Valley’s Oats ‘n Honey Granola:

Whole Grain Rolled Oats, Sugar, Soy Protein Isolate, Canola Oil, Honey, Refiner’s Syrup, Rice Starch, Salt, Baking Soda, Corn Starch, Natural Flavor, Vitamin E (Mixed Tocopherols) Added to Preserve Freshness. Contains Soy; May Contain Almond, Milk, Pecan And Wheat Ingredients.

Instead of trying to figure out what each of those ingredients is (or wondering why it’s in your granola), why not take a stab at it?

Let me show you how simple it is to make yourself and why you’ll want to give it a try!

One thing I’ve learned from all of the moms I’m friends with and from books and blogs I’ve been reading is that kids LOVE to be involved in the process.

For this recipe, kids can help measure the ingredients, pour them and even mix everything together with their hands. If we make eating well fun AND tasty, then there’s a much better chance kids will come on board.

This recipe is meant to be versatile and could be done differently every time you make it, depending on what you have on hand.

You might already have all of the ingredients in your house! If you don’t have one of the nuts or seeds I use, just swap it out for what you do have 🙂 The goal is to keep it real and simple.

You can use this granola as a breakfast cereal, an afternoon snack or to sprinkle on top of something like this 2-minute banana ice cream!

Ingredients

• 2 1/2 cups gluten-free rolled oats
• 1/2 cup pumpkin seeds
• 1/2 cup almonds, roughly chopped
• 1 cup slivered almonds
• 1/2 teaspoon fine grain sea salt
• 1 1/2 teaspoons cinnamon
• 1/3 cup 100% pure maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 3/4 cup dried cranberries

Directions

1. Preheat oven to 300°F.
2. Mix the oats, seeds and nuts together in a large bowl. Mix in the salt and cinnamon and stir to combine.
3. Combine the oil, maple syrup, and vanilla in a small bowl and pour over granola mixture. Stir with a spatula or your hands to combine.
4. Pour the granola onto two parchment-lined baking sheets and bake for 30-35 minutes, or until the mixture is light brown. Stir the granola every 10-12 minutes or so for an even color and to make sure the granola is cooking evenly.
5. Remove from the oven and add the cranberries. Stir to combine. Let it cool, as it will continue cooking a little during the cooling process.

Store granola in an airtight glass container, and it should stay fresh for 7 to 10 days. For longer shelf life, store in the refrigerator.

Come to my next workshop about Going Gluten-Free without Going Crazy! Click here to register 🙂