Yield: About 4 3/4 cups (serving size: about 1/2 cup)
2 cups regular oats
1/3 cup ground flaxseed
1/4 cup chopped walnuts
1/4 cup chopped slivered almonds
2 teaspoons La Criolla Ground Cinnamon
1 teaspoon La Criolla Cinnamon & Sugar
1/3 cup orange juice
1/3 cup La Criolla Honey
1/4 cup packed brown sugar
2 teaspoons La Criolla Olive Oil
1 teaspoon La Criolla Vanilla extract
1/3 cup dried cranberries
1. Preheat oven to 300°.
2. Combine first 5 ingredients 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 jelly-roll pan coated with cooking spray. Bake at 300° 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.