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Jordan Cord

Easy Maple Cranberry Granola

It’s fall. It’s really fall and there’s nothing I can do about it. Except eat granola and drink coffee and wear wool socks. You’re probably sick of hearing me complain, and for that, I’m sorry.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 6 cups
Course: Snack
Cuisine: American
Calories: 262
Ingredients Method

Ingredients
  

  • 2 cups rolled oats
  • 1 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/4 cup sunflower seeds dried and hulled
  • 1/2 cup chopped roasted & salted almonds
  • 1/3 cup maple syrup
  • 1/2 cup packed brown sugar
  • 1/2 cup coconut sugar
  • 1/2 cup unsweetened cranberry juice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon sea salt

Method
 

  1. Preheat oven to 350º.
  2. Place the sunflower seeds and pumpkin seeds on a parchment paper-lined pan and roast for 8 minutes.
  3. Reduce oven temperature to 325º
  4. In a medium pot on med-low heat, add the syrup, brown sugar, cinnamon, coconut sugar, and cranberry juice. Heat and stir until sugar is completely dissolved then remove from heat.
  5. In a large bowl, mix together the oats, pumpkin seeds, sunflower seeds, almonds, and sea salt. Mix with a spoon (mixing with your hands does a much better job!) until combined.
  6. Place mixture back onto the parchment-lined baking sheet and spread out to fill the pan.
  7. Bake for 20 minutes then stir in cranberries.
  8. Return to oven and bake for 30-35 more minutes. Remove when still slightly "uncrunched" because it will continue to crisp up as it cools.