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+ servings

Flax Granola with Cranberries and Walnuts


  • 1 ½ cup whole flax seeds
  • ¾ cup water
  • 1 tsp vanilla
  • ¾ tsp cinnamon
  • ¼ tsp nutmeg
  • small pinch ground cloves
  • ½ cup dried cranberries
  • ½ cup walnuts (other nuts can be added after they've been tested)

  • Optional
  • ¼ cup raw unsalted sunflower or pumpkin seeds (or a mix of both)
  • raisins instead of, or in addition to, the dried cranberries (try to stay around ½ cup total)


  • In a medium-size bowl, whisk the water, vanilla, and spices until dissolved.
  • (** Note, this step is optional, but I've found that by letting the spices first dissolve in the water, the taste permeates the flax better simply adding everything all at once)
  • Cover and refrigerate 8 hours or overnight
  • Preheat oven to 275° F
  • Spread a thin layer of the flaxseed mix evenly onto a parchment-lined baking sheet.
  • Bake for 50-60 minutes, making sure to turn the granola every 15 or 20 minutes.
  • Add the cranberries and nuts during the last 10-15 minutes of cooking.