3/8 cup Madhava Organic Light Agave Nectar
1/8 cup molasses
1/4 cup canola oil
2 teaspoons vanilla extract
1 teaspoon ginger
1/4 teaspoon nutmeg
pinch of cloves
1/4 teaspoon salt
3 cups gluten free oats
1 tablespoon chia seeds
1 tablespoon ground flax seed
3 tablespoons gluten free flour blend (or oat flour)
1 cup dried cranberries
Makes 8 Servings
Preheat the oven to 275 degrees. Line a cookie sheet with parchment paper.
In a large bowl, combine the Madhava Organic Light Agave Nectar, molasses, canola oil, vanilla extract, and spices. Stir well.
Add the gluten free oats, chia seeds, ground flax seed, and flour. Stir well until everything is coated.
Spread the granola on the baking sheet, and bake at 275 degrees for about 45 minutes, stirring every 15 minutes.
Let cool completely and then add the cranberries.
Store in an airtight container.
This recipe is brought to us by The Pretty Bee.