Easy and delicious homemade cranberry granola, with almonds and pepitas and flavoured with honey (or maple syrup) and a touch of cinnamon. Ready in just 30 minutes!
1Tablespoonwheat germ, wheat or oat bran or ground flax seed, *see Note 1
1/4cuplight or dark brown sugar, *see Note 2
1/4teaspoonfine salt
Pinchcinnamon, or more, to taste
3Tablespoonsvegetable, olive or coconut oil
1/4cupmaple syrup or honey, or other similar syrup
1teaspoonvanilla extract, or vanilla bean paste
1/2cupsliced almonds
1/4cuppepitas, raw pumpkin seeds
To add after out of the oven:
1/3cupdried cranberries
1/4cuppepitas, raw pumpkin seeds
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Instructions
Preheat oven to 325F. (regular bake/not fan assisted)
In a large bowl, stir together the rolled oats, wheat germ/ground flax (if using), brown sugar, salt and a generous pinch of cinnamon.
In a small bowl or measuring cup, stir together the oil, maple syrup or honey and vanilla. Pour over oat mixture and stir well until the oats are evenly coated.
Spread mixture onto an un-greased baking tray.
Bake for 20-30 minutes until golden brown, stirring well every 10 minutes. *Baking on a dark baking sheet will cook more quickly. Honey also seems to brown more quickly.
Remove from oven and scatter the cranberries and pepitas over-top. Stir together, then allow the granola to cool to room temperature on the baking pan.
Transfer granola to airtight container (jars are perfect!) and store in a cool, dark place away from heat sources, for up to 1 month. Homemade granola also freezes well up to 3 months. Refrigeration isn't recommended, as it tends to make for soggy granola.
Notes
1. This is optional, but it's a great way to add a little extra goodness to your homemade granola.2. Feel free to adjust the amount of brown sugar, to taste.Be sure to read the notes above this Recipe Card for more tips on making this recipe.