Gluten-Free Flax-Cranberry Granola

Gluten-Free Flax-Cranberry Granola
Staff Writer
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
967
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.

Nutritional Facts

Total Fat
73g
100%
Sugar
46g
51%
Saturated Fat
11g
46%
Cholesterol
2mg
1%
Carbohydrate, by difference
85g
65%
Protein
23g
50%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
21µg
23%
Calcium, Ca
169mg
17%
Choline, total
56mg
13%
Copper, Cu
1mg
0%
Fiber, total dietary
10g
40%
Folate, total
107µg
27%
Iron, Fe
4mg
22%
Magnesium, Mg
243mg
76%
Manganese, Mn
2mg
100%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
508mg
73%
Riboflavin
1mg
91%
Selenium, Se
36µg
65%
Sodium, Na
188mg
13%
Thiamin
1mg
91%
Water
10g
0%
Zinc, Zn
4mg
50%

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.