Nutty Cranberry Maple Granola

Stay warm, cozy and nourished this holiday season with a bowl of delicious homemade granola. It even makes a perfect DIY stocking stuffer for all the foodies in your family.P1000182

 

 

 

 

Nutty Cranberry Maple Granola
* Recipe adapted from Beatrice Peltre’s, La Tartine Gourmande.

– 4 cups rolled oats
– 1/3 cup pumpkin seeds
– 1/3 cup sunflower seeds
– ½ cup pecans, lightly chopped
– ½ cup slivered almonds
– 1/3 cup sesame seeds
– 1 cup walnuts, lightly chopped
– ½ cup water
– ½ cup maple syrup
– 1/3 cup coconut sugar
– 1 tablespoon vanilla extract
– ½ teaspoon sea salt
– ¼ cup extra virgin olive oil
– ½ teaspoon cinnamon
– 1 cup dried cranberries
Directions:
Preheat oven to 350 degrees. Cover a baking sheet with parchment paper; set aside. In a large bowl, mix the rolled oats with nuts and seeds; set aside. In a pot, heat the water, maple syrup, sugar, vanilla, sea salt, and oil over low heat. Allow for all ingredients to simmer until the sugar is dissolved. Add the wet ingredients to the dry ones and mix. Spread the mixture evenly on the baking sheet and bake for 45-50 minutes, until the granola is golden brown. Stir occasionally to make sure the granola cooks evenly. Remove from the oven, transfer to a large bowl; while granola is still warm add cinnamon and cranberries and mix well. Let cool to room temperature before jarring. Granola will keep for up to 4 weeks stored in an airtight container.

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