Cranberry Nut Granola

I LOVE this stuff! I made a batch for Jeremiah's drive to Utah and another double batch for Carissa and Celeste's trek across to Washington. It makes for great snacking or even a quick breakfast on the go. The kids love it, too!


1/3 cup pumpkin seeds (you can find these and the sunflower seeds already shelled)
1/4 cup sunflower seeds
Nonstick cooking spray
1/3 cup maple syrup
2/3 cup packed brown sugar
1/2 cup unsweetened cranberry juice (I used 100% cranberry juice, I couldn't find one labeled "unsweetened")
1 1/2 teaspoons ground cinnamon
2 cups old fashioned rolled oats (not quick oats, I used them and it makes the granola a bit chewy as opposed to crunchy)
1/2 cup chopped roasted and salted almonds
1/4 teaspoon fine sea salt (I used normal salt)
1 cup dried cranberries (Craisins)

Preheat the oven to 350 degrees F.

Spread the pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.

Reduce the oven temperature to 325 degrees F. Spray a baking sheet with nonstick cooking spray. Set aside.

In a small saucepan, combine the maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.

In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt.

Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto the prepared baking sheet. Bake for 20 minutes. Remove the baking sheet from the oven. Stir in the cranberries and bake for an additional 10 to 15 minutes until the mixture begins to brown. Cool completely. Store airtight in a plastic container for up to 1 week.