Cranberry Nut Granola

Barbara Kavorkian


I love homemade granola. Its great for snacking, a cereal in the morning, topping for yogurts and ice cream and I love to use it when making breakfast bars.


★★★★★ 1 vote

15 Min
45 Min


  • 1/3 c
    pumpkin seeds
  • 1/4 c
    sunflower seeds
  • 1/3 c
    maple syrup
  • 2/3 c
    brown sugar
  • 1/2 c
    unsweetened cranberry juice
  • 1 1/2 tsp
    ground cinnamon
  • 2 c
    old fashioned rolled oats
  • 1/2 c
    chopped pecans
  • 1/4 tsp
    fine sea salt
  • 1 c
    dried cranberries

How to Make Cranberry Nut Granola


  1. Preheat the oven to 350° 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.
  2. Reduce the oven temperature to 325° 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.
  3. In a medium bowl, mix together the oats, pecans, 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.

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