Omega-3 Cranberry Walnut Granola

I made this for our guests last night. It was supposed to be for breakfast but we opted for farm fresh eggs instead with this on the side.

I also made them a "to go" jar for the car. That way they can enjoy it as a yummy snack while on the road. I love how crunchy this turned out. Very balanced flavors.

Yield: about 6 cups

Ingredients:
1/3 cup chopped almonds
1/3 cup walnuts, chopped coarse
4 cups old-fashioned rolled oats*
1 tablespoon ground cinnamon
3 tablespoons olive oil
1/4 cup sunflower seeds
2 tablespoons sesame seeds
1/2 cup honey (to make sugar free use sugar free honey)
2 tablespoons ground flaxseeds
1/4 teaspoon salt
½ cup dehydrated cranberries

*Note – Do not substitute quick-cooking or instant rolled oats in this recipe, or the granola will taste sandy rather than crunchy.

Directions:
Adjust an oven rack to the middle position and heat the oven to 325 degrees. Toast the almonds and walnuts in a 12‑inch skillet over medium heat, stirring often, until fragrant and beginning to darken, about 3 minutes. Stir in the oats and oil and continue to toast until the oats begin to turn golden, about 2 minutes. Stir in the sunflower seeds, sesame seeds, and cinnamon and continue to toast until the mixture turns golden, about 2 minutes.

Off the heat, stir in the honey, flaxseeds, and salt until well coated. Spread the granola evenly over a large rimmed baking sheet. Bake, stirring every few minutes, until the granola is light golden brown, about 15 minutes.

Stir in the cranberries. With a spatula, push the granola onto one half of the baking sheet and press gently into a 1/2‑inch-thick slab. Let the granola cool to room temperature, about 30 minutes. Loosen the dried granola with a spatula, break into small clusters, and serve.  The granola can be stored at room temperature in an airtight container for up to 1 week.