Last summer I made a granola that was so good and easy, I have often thought about making it again, but I wanted to do something a little different this time. I had dried cranberries and dried hibiscus in my pantry and thought they would be great in a granola. The last few days we have been experiencing the first signs of May Gray/June Gloom and the sun has made zero to few appearances. It was the perfect time to preheat the oven and bake a few things. This granola is so simple and the smell of cinnamon was absolutely amazing! I enjoyed this granola over some agave sweetened Oikos Organic Greek yogurt. I received my coupons for it a while ago, but I just finally got around to picking up my sample. I loved the yogurt! For being fat free, it's incredibly thick and creamy and was a great vessel for my granola. I'm definitely going to be having some good breakfasts this week.
On a side note, I am going to be incredibly busy from now on. I will try to reply to comments as fast as possible, but it will take me longer to visit your blogs and I may be posting less. Once I get into a groove, I will hopefully be able to pick things up, but if you don't see me commenting as much for a little while, please don't be offended, I still love you and want to hear from you!
Cranberry and Hibiscus Granola
(Adapted from Adventures in Shaw)
Makes about 4 cups of granola
2 cups oats (I used old fashioned)
2/3 cup nuts, roughly chopped (I used pistachios and almonds)
3 tablespoons whole flax seeds
1/4 cup ground flax seeds
1 teaspoon ground cinnamon
1/4 cup pure maple syrup
1/2 teaspoon pure vanilla extract
2 tablespoons canola oil
1/2 cup dried cranberries, roughly chopped
1/2 cup dried hibiscus flowers, roughly chopped
Preheat the oven to 300 degrees and lightly spray a large baking sheet with cooking spray.
In a large bowl, mix together the oats, nuts, whole and ground flax and cinnamon and stir to combine. Whisk together the vanilla and maple syrup and using a wooden spoon, stir into the oats mixture. Add the canola oil and toss everything to combine.
Spread the mixture on the baking sheet and bake for 20 minutes. Using a heat-resistant spatula, stir the granola to make sure everything browns evenly. Bake for another 15-20 minutes until golden brown.
Once the granola has cooled completely, stir in the cranberries and hibiscus flowers.