Autumn Harvest Fruit and Nut Granola

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 1/2 Dates
  • 1/2 cup Raisins

• Refrigerated

  • 1 Flaxseed “egg

• Breakfast Foods

  • 3 cups Rolled oats, old-fashioned

• Condiments

  • 1/2 cup Honey
  • 1/2 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1/2 tsp Kosher salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Almonds
  • 1/2 cup Pumpkin seeds
  • 1/2 cup Walnuts

Found on amandascookin.com

Description

Ingredients

• 3 cups old fashioned rolled oats
• 1/2 cup roughly chopped almonds
• 1/2 cup chopped walnuts
• 1/2 cup pumpkin seeds
• 1/2 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/2 cup raisins
• 1/2 chopped dates, preferably medjool dates
• 1/2 cup dried cranberries
• 1/2 cup maple syrup
• 1/2 cup honey
• 2 tablespoons melted and cooled coconut oil (or butter) *optional
• 1 flaxseed “egg” (1 tablespoon ground flaxseed + 3 tablespoons water)

Directions

• Preheat 300 °F and line a rimmed baking sheet with parchment paper
• Prepare a flaxseed egg by combining 1 tablespoon ground flaxseed and 3 tablespoons water
• Combine all ingredients EXCEPT dried fruit. Mix in flaxseed egg.
• Spread evenly on the parchment lined baking sheet and bake for 45-55 minutes, until lightly browned and dry to the touch.
• Allow to cool completely.
• Break apart and mix with the dried fruit. Store in an air tight container for up to 2 weeks. Enjoy as a snack or with milk as a cereal.