Cranberry-Pumpkin Seed Granola

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.


Cranberry-Pumpkin Seed Granola


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


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.



7 thoughts on “Cranberry-Pumpkin Seed Granola

  1. Pingback: Granola Bars | The Misfit Baker

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