Cranberry and Pumpkin Seed Granola is a great breakfast or snack. It’s full of warm, comforting Fall flavors and it’s good for you too!
This granola didn’t last long at my house. Once my husband came home from work and saw it sitting on the counter he had to try it. That lead to a little more after dinner while watching tv. Then some for breakfast Saturday before we headed out to the local Fall Festival. Then he had more Sunday before church and again that afternoon as a snack.
Yesterday, as he was finishing up his snack he asked me if I would be making more of it or trying different flavors?
I’ll take that as a resounding stamp of approval for this recipe. Of course my favorite part was that I was able to make it without too much fuss or making a big mess in the kitchen.
I was really surprised how easy this recipe for Cranberry and Pumpkin Seed Granola was to make and now that I’ve tried making this I’ve got some idea for similar recipes I’d like to fry. Of course if they are as good as this one I’ll share them with you.
I recommend using a bowl bigger than you think you’ll need. I started in a medium sized bowl and I had to transfer it over because I I needed more room to stir things around.
In a bowl whisk together brown sugar, vegetable oil, maple syrup and cinnamon. Add old-fashioned rolled oats and pumpkin seeds to the maple and brown sugar mixture. Stir together coating the oats and pumpkin seeds in the mixture.
Spread on rimmed baking sheet and place in a 300 degree oven for an hour. Now here’s the tricky part you have to stir this every 20 minutes to prevent sticking and burning. I set the stove’s timer and used a rubber spatula to gently stir if on the baking sheet and then returning it to the oven.
At the end of the hour remove from oven and transfer back into the bowl and add dried cranberries and toss. Stir in an air tight container for up to two weeks.
This smelled so good in the oven that I kept walking into the kitchen for no reason. The smells were so amazing Dash, our dog, was walking around in a little circle around the kitchen island waiting to see if he’d get a bite.
Happy Cooking Y’all!
- ¼ cup brown sugar, packed
- ¼ cup maple syrup
- ¼ cup vegetable oil
- ½ teaspoon cinnamon
- 2 cups old-fashioned oats
- 1 cup salted pumpkin seeds
- 1 cup dried cranberries
- Preheat oven to 300º
- In a bowl whisk together brown sugar, maple syrup, and vegetable oil
- Add oats and pumpkin seeds to bowl and stir until coated.
- Spread out on a rimmed baking sheet and place in oven for an hour, stirring every 30 minutes, or until crisp.
- Remove from oven and transfer back to bowl. Add dried cranberries and toss to combine.
- Store in an air tight container for up to two weeks.