Granola is one my favourite things for breakfast and snacking. I could munch on it all day long. Its crunchy(I love everything crunchy!), flavourful and delicious on top of everything!
I couldn’t find a granola recipe that didn’t use cups full oil and maple syrup, so I decided to experiment myself, and I came up this delicious,wholesome cranberry pumpkin seed granola to share with you guys. I have made a few batches, switching up the different fruits, nuts and seeds but this cranberry pumpkin seed granola has become my go-to recipe.
This has less oil and maple syrup than regular packaged granola, so it doesn’t come out in clusters. It’s a ‘loose’ granola that is crunchy, nutty and full of flavour. It’s so much healthier and tastier than the store bought stuff. Feel free to switch out the cranberries and pumpkin seeds for whatever fruits and nuts you like. Flaked almonds or hazelnuts with dried coconut works well too!
I chose pumpkin seeds as they are high in Iron (highest iron content of all seeds), rich in omega-3 and antioxidant vitamin E. They are also high in oleic acid which helps to lower bad cholesterol and increase good cholesterol in the blood.
Note: Make sure you don’t bake the dried cranberries otherwise they will turn into little rocks! Trust me. I had to pick all of mine out the first time I made this!! Add the dried cranberries after the granola has cooled.
Place oats in a large bowl.
Add almonds slivers, and seeds.
Add cinnamon and pinch of salt. Then add vegetable oil, pure vanilla extract, maple syrup and mix until everything is well combined.
Spread the mixture out on a baking tray, on a single layer. Bake for 10-15minutes (or until golden brown) mixing the granola half way.
Once the oats have browned, remove from oven and let the granola cool on the trays. Your house will smell amazing!!
Once the granola has cooled, add in half a cup of dried cranberries and mix well to combine.
Store in an air-tight jar for up to two weeks.
Cranberry Pumpkin seed Granola Recipe
- 2 cups rolled oats
- 1/2 cup raw almonds
- 1/2 cup pumpkin seeds
- 2 tbs seeds (optional – I used a mixture of sunflower seeds, linseeds, golden linseeds and sesame seeds)
- 1/2 cup sweetened cranberries
- 1 pinch fine sea salt
- 1 tsp cinnamon
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp vegetable oil / coconut oil
- Preheat oven to 149 celcius / 300 fahrenheit.
- Place oats, nuts, seeds, sea salt, and cinnamon in a large bowl and mix well.
- Then, add the maple syrup, vegetable/coconut oil and vanilla extract and mix until everything is well combined.
- Spread the mixture out onto two baking trays.
- Bake for 10-15 minutes, stirring the mixture halfway. Keep an eye on the granola as it burns easily!
- After 10-15 minutes, or once the oats have turned a golden brown colour, remove baking trays from the oven.
- Let the granola cool on the trays – resist munching on it!! It will get crunchier as it cools.
- Once the granola has cooled, add in half a cup of dried cranberries, mix well, and store in an airtight container for up to two weeks.
This tastes amazing sprinkled on yogurts, with milk and fresh fruits, or you could even use it as a cobbler topping 🙂