: 10 mins : 40 mins Total time: 50 mins
3 cups rolled oats
¼ cup sliced almonds
½ cup pumpkin seeds
A pinch of salt
3 Tablespoons brown sugar
½ cup shredded, sweetened coconut
¼ to ½ cup maple syrup
½ cup dried cranberries
Preheat the oven to 350 degrees F.
Spread the pumpkin seeds out on a baking tray and roast at 350 for 8 to 10 minutes. Start checking after 5 minutes just in case they are cooking quickly (you don’t want to burn them).
Reduce the oven heat to 300 degrees F.
Combine the rolled oats, almonds, roasted pumpkin seeds and salt in a large bowl. Add the brown sugar and toss the mixture until it is evenly distributed throughout. Add the coconut and mix again.
Pour the maple syrup over the mixture, and fold in with a rubber spatula until the mixture is coated. You can adjust the amount of maple syrup depending on how sticky or sweet you like your granola to be. I used ¼ cup.
Spread the granola over a large nonstick or greased baking sheet. Bake at 300 for about 40 minutes or until the mixture is starting to brown. Make sure to check on it every 10 minutes or so and stir it around with a spatula.
Remove the granola from the oven and let it cool completely. Move to whatever storage container you are going to use and toss in the dried cranberries.