Cranberry and Pumpkin Seed Granola

INGREDIENTS

• Dry

  • 7 C rolled oats (not quick or instant)
  • 1 1/2 C raw sunflower seeds
  • 1 1/2 C raw pumpkin seeds
  • 2 C raw nuts (pecans, almonds, etc.)
  • 1/3 C raw sesame seeds (opt.)
  • 1 Tbsp cinnamon

• Wet

  • 1/2 C honey (warmed for easier pouring)
  • 1/3 C pure maple syrup
  • 1 C sunflower oil or other cold-pressed oil
  • 2 tsp pure vanilla extract
  • 1 C dried cranberries, to be added later

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INSTRUCTIONS

• 1. Preheat oven to 250 degrees. Line 2 rimmed baking sheets with parchment paper. Set aside.
  2. In a large bowl, combine all dry ingredients; stir well.
  3. In a medium bowl, combine wet ingredients with a small whisk.
  4. Combine the wet and dry ingredients and stir until evenly moistened.
  5. Spread evenly onto baking sheets.
  6. Bake about 1 1/2 hours, stirring every 25 minutes for even toasting, or until pale and golden brown.
  7. After the second stir, add in the dried cranberries.

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NOTES

Tip: Do not let granola get too brown as it will continue to cook while cooling and become too dry and strong in flavor.  Cool completely; place in tightly sealed container.