Gluten-Free Flax-Cranberry Granola

Staff Writer
Gluten-Free Flax-Cranberry Granola
Gluten-Free Flax-Cranberry Granola
Amie Valpone

Gluten-Free Flax-Cranberry Granola

This granola has the perfect combination of nuts, seeds, and dried fruit, and holds up in any bag for quite some time. It’s a healthy granola recipe that’s semi Paleo-friendly, too. No grains. None whatsoever. You’re probably thinking no grains means no hearty flavor — but think again.

It’s chock-full of protein and fiber to keep you satisfied. It looks super cute in your little Ziploc baggie, and can be easily tossed into your bags when you travel and simply when you’re on-the-go for daily meetings and find yourself in need a healthy, homemade snack.

Look no further and say sayonara to your 3 p.m. vending machine date. I bring you your new afternoon pick-me-up. This, my friends, is the future of granola.

4
Servings
916
Calories Per Serving
Deliver Ingredients

Notes

*Note: Stevia is a zero-calorie sugar substitute derived from an herb native to South America. Look for refined stevia extracts (which the FDA have reviewed) in health food stores and diet and nutrition centers.

Ingredients

  • 1/3 cup canola oil
  • 1/4 cup honey
  • 1/3 cup stevia*
  • 2 cups salted peanuts, chopped
  • 3/4 cups flaxseeds
  • 1/2 teaspoon cinnamon
  • 1/6 teaspoon ground ginger
  • 1/6 teaspoon cocoa powder
  • 1 cup dried cranberries

Directions

Preheat the oven to 325 degrees. 

Line a baking sheet with parchment paper and set aside. In a saucepan, heat the oil, honey, and stevia over low heat until incorporated. Transfer to a bowl and mix in the peanuts, flaxseeds, cinnamon, ginger, and cocoa powder.

Transfer to the baking sheet and bake for 1 hour, mixing every 20 minutes. Remove from the oven and set aside to cool. Transfer the mixture to a large bowl and toss with the cranberries. Store in a sealed container in the refrigerator.

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.

Nutritional Facts

Total Fat
68g
100%
Sugar
41g
N/A
Saturated Fat
8g
41%
Protein
24g
47%
Carbs
84g
28%
Vitamin B6
0.5mg
25.3%
Vitamin C
0.4mg
0.6%
Vitamin E
7mg
36%
Vitamin K
16µg
19%
Calcium
130mg
13%
Fiber
17g
67%
Folate (food)
99µg
N/A
Folate equivalent (total)
99µg
25%
Iron
3mg
18%
Magnesium
256mg
64%
Monounsaturated
33g
N/A
Niacin (B3)
12mg
59%
Phosphorus
471mg
67%
Polyunsaturated
21g
N/A
Potassium
746mg
21%
Riboflavin (B2)
0.2mg
12.2%
Sodium
311mg
13%
Sugars, added
17g
N/A
Thiamin (B1)
0.6mg
42.1%
Zinc
3mg
23%