One of the first recipes that I shared here, was for a simple, nut and seed granola. I figured that since that was over two years ago, we were long overdue for another.
One of my favorite things about granola, is that , although the basic recipe is simple, it’s also infinitely customizable, making it so much fun to play with. This time round, I swapped the nuts for cranberries, and the wheat germ for flaxseed (for a gluten-free variation). Delicious straight from the jar! Even better as a parfait , layered with fruit and coconut yogurt!
Cranberry-Pumpkin Seed Granola
2 cups Rolled Oats*
3/4 cup Pumpkin Seeds
1/4 cup Unsweetened Shredded Coconut
1/4 cup Ground Flaxseeds
1/4 cup Agave Nectar
2 tbsp Coconut Oil, melted
1 tsp Cinnamon
1/8 tsp Salt
1 cup Dried Cranberries
Pre-heat oven to 300°F.
Mix oats, pumpkin seeds, coconut, and flaxseeds. Set aside.
In a separate bowl, combine agave, oil, cinnamon, and salt. Add to dry ingredients and stir until well coated.
Spread mixture onto a prepared baking sheet, and bake for 20 minutes. Stir and continue baking for 10 – 15 minutes, until golden brown.
When cooled, stir in cranberries.
Store at room temperature for 1 – 2 weeks, or freeze for longer storage.
Makes about 4 cups.
*If gluten is a concern, be sure to use gluten-free rolled oats, such as Bob’s Red Mill.