How To Make Cranberry Pumpkin Seed Granola
Tart cranberries, crunchy shredded coconut, and filling rolled oats are baked with maple syrup to yield this flavor-packed pumpkin seed granola!
Serves:
Ingredients
- 1cupcranberry juice
- ¼cupgrape seed oil
- 1cupmaple syrup
- 1tsp.vanilla extract
- ¼cupgolden flaxseeds
- ½cupwheat germ
- ½cupcoconut,shredded
- 4cuprolled oats
- 1cupgreen pumpkin seeds
- 2cupdried cranberries
Instructions
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Preheat oven to 250 degrees F
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In a small pan, bring cranberry juice to a simmer, and cook until liquid is reduced to about ¼ cup. Add oil and maple syrup; warm through. Remove from heat and add vanilla.
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In a large bowl, combine flaxseeds, wheat germ, coconut, oats, and pumpkin seeds. Add warmed maple syrup mixture and toss to coat dry ingredients.
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Spread evenly on a sheet pan, and bake for about 90 minutes, until golden brown, stirring occasionally.
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When granola is toasted, transfer to a large bowl and fold in cranberries.
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Serve and enjoy!
Recipe Notes
Cool and store in an airtight container.
Nutrition
- Calories: 4677.35kcal
- Fat: 180.22g
- Saturated Fat: 34.62g
- Trans Fat: 0.08g
- Monounsaturated Fat: 41.14g
- Polyunsaturated Fat: 89.98g
- Carbohydrates: 725.57g
- Fiber: 74.29g
- Sugar: 388.08g
- Protein: 105.46g
- Sodium: 96.64mg
- Calcium: 698.46mg
- Potassium: 3992.38mg
- Iron: 35.09mg
- Vitamin A: 1.29µg
- Vitamin C: 111.53mg
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