Cranberry Granola

• 2 cups Regular Oats
• 1/3 cups Ground Flaxseed
• 1/4 cups Chopped Walnuts
• 1/4 cups Slivered Almonds
• 2 teaspoons Ground Cinnamon
• 1/3 cups Orange Juice
• 1/3 cups Honey
• 1/4 cups Packed Brown Sugar
• 2 teaspoons Canola Oil
• 1 teaspoon Vanilla Extract
• 1/3 cups Dried Cranberries

1. Preheat oven to 300u0b0F.
2. Combine the oats, flaxseed, walnuts, almonds, and cinnamon in a medium bowl.
3. Combine orange juice, honey, and brown sugar in a small saucepan. Cook over medium heat just until sugar dissolves, stirring frequently. Remove from heat; stir in oil and vanilla.
4. Pour honey mixture over oat mixture, stirring to coat. Spread mixture in a thin layer onto a cookie sheet coated with cooking spray. Bake at 300u0b0F for 10 minutes; stir well. Bake an additional 10 to 15 minutes or until golden brown. Spoon granola into a bowl; stir in dried cranberries. Cool completely.
5. Note: Store completely cooled granola in an airtight container at room temperature for up to 2 weeks.

regular oats, ground flaxseed, ubc, ubc, ground cinnamon, orange juice, honey, ubc, canola oil, vanilla, cranberries

Taken from tastykitchen.com/recipes/breakfastbrunch/cranberry-granola/ (may not work)