Preheat the oven to 300F. Line a large baking sheet with parchment paper.
Combine all ingredients except the dried cranberries and almond milk together in a large mixing bowl. Mix very well until all ingredients are evenly distributed.
Using your hands works best! Spread the mixture evenly on the baking sheet.
Bake for 30 minutes, giving a stir at the 15-minute mark.
Remove from oven and let cool completely. Once cool, transfer to a mixing bowl and add dried cranberries. Toss well to evenly distribute.
Add to a bowl and serve with a bit of almond or coconut milk for breakfast or eat dry as a snack. Enjoy!
Notes
Bonus tips! - If working around a nut allergy use sesame seeds instead of slivered almonds - Store granola in a mason jar or an airtight container in the fridge for up to 1 week - Don’t have dried cranberries? No problem! Use raisins instead!
Recipe by Tracy Houle at https://tracyhoule.com/breakfast_paleo_granola_recipe/