Spray a 9 x 13-inch baking dish with cooking spray; set aside.
Cut 1 (16 oz.) loaf whole-grain bread into ½-inch cubes.
Transfer to 2 large rimmed baking sheets.
Bake for 20 minutes until crispy and dry.
Transfer to a large bowl.
Add slivered raw almonds to a baking sheet and bake for 5 to 7 minutes, until golden brown.
Add roasted almonds to the bowl with bread cubes.
In a large skillet on medium, heat olive oil; add red onion and cook for 8 to 10 minutes, until slightly browned and tender.
Add celery, Gala apples, sage, pinch each red pepper flakes, chili powder and cinnamon, sea salt and ground black pepper, to taste, and Wood's Bourbon Maple Syrup to the skillet. Stir to combine and cook for 7 minutes.
Remove from heat and add mixture to bowl with bread cubes along with dried unsweetened cranberries; mix well to combine.
Transfer mixture to a prepared baking dish. Pour low-sodium vegetable broth over top and bake uncovered for 45 minutes or until stuffing is nicely browned.