All the seeds and nuts are raw. You can sub in other nuts or seeds, I just really like this mix because all the nuts have a soft bite. For example, grounds almonds would give it a slightly firmer and crunchier bite. You can also substitute sunflower seeds for pepitas. Up to you!For the dried cranberries, I add those after the granola has come out of the oven and has cooled. I buy them locally but there are tons of options for apple juice-infused dried cranberries that have no added sugar. They usually have oil added to them to prevent sticking, but that should be it.
Servings: 14servings (about ½ cup)
Calories: 337kcal
Equipment
2 half baking sheets
Ingredients
1 ½cupschopped pecans
1 ½ cupschopped walnuts
1 ½cupspepitas(shelled pumpkin seeds)
1 ½cups shredded coconut
1 ½teaspoonsground cinnamon
1 ½teaspoonsground ginger
2tablespoonsgrated orange peel
1teaspoonvanilla extract
¼cupolive oil
½cupmaple syrupor honey
¾cupdried cranberriesno added sugar; infused with apple juice
Instructions
Preheat oven to 325°F.
Prepare two baking sheets with parchment paper.
Combine the all the dry ingredients in a large bowl (except for the cranberries) and blend with a spoon or spatula to combine.
Add the wet ingredients to the dry ingredients and blend well to combine.
Spread the granola mixture across the baking sheets and bake for 20 to 25 minutes, or until the granola begins to brown. I like my a bit dark to get the granola crunchy. No need to burn it though so keep an eye on it towards the end.
Cool for at least 15 minutes and then add the dried cranberries to the granola. Store sealed at room temperature for a few weeks, or in the refrigerator for a few months.