Almond-cranberry granola

Adapted (once again) from Everybody Likes Sandwiches. So tasty with plain yogurt.

Almond-cranberry granola

2 1/2 cups rolled oats
1/2 cup wheat germ
1/4-1/2 cup ground flaxseed (I ground up 2-3 tablespoons of whole seeds in my coffee grinder)
1 cup whole or chopped almonds
4 tablespoons almond butter (I used the natural kind from Trader Joe’s)
3 tablespoons canola oil
1 teaspoon vanilla extract
2 tablespoons brown sugar
1/2 – 1 cup dried cranberries (I used unsweetened)

Mix together oats, wheat germ, flaxseed, and almonds in a big bowl. In a small saucepan, heat up the almond butter, oil, vanilla extract, and brown sugar over medium-high heat until all melted together. Pour wet mixture over dry mixture and stir until everything is incorporated. Spread into a large baking sheet or glass pan coated in cooking spray (I used a glass pan – easier to stir and transport into tupperware afterward) and bake at 325 degrees for 30-40 minutes, or until toasty and dry, stirring every 10-15 minutes. Towards the end of the baking time (when there’s about 5 or so minutes left), stir in cranberries. Store in tightly lidded containers.

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