Intro: Pumpkin Seed Almond Granola
Makes 7 cups
2 cups sliced almonds
2 cups old-fashioned oats
2 cups raw pumpkin seeds
½ cup whole almonds (optional - for fun)
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup mild flavored vegetable oil (I use safflower)
½ cup honey
1 teaspoon vanilla extract
1 to 2 cups cranberries (or any dried fruit like raisins or golden raisins)
Preheat oven to 350˚F. Line a baking sheet (half sheet) with parchment paper. In a large bowl, mix together almonds, oatmeal, raw pumpkin seeds, whole almonds, cinnamon, and salt. In a measuring cup, mix together oil, honey, and vanilla extract. Pour wet ingredients onto dry ingredients, and using a spatula toss well together. Spread mixture onto lined baking sheet.
Bake for 25 to 30 minutes, stirring every 10 minutes or so. Watch closely at the end of cooking time as the granola quickly goes from golden to burnt.
Remove from oven. Cool. If you like smaller pieces, as granola is cooling, toss and break apart into smaller pieces, If you like bigger pieces, wait until granola is fully cooled and then slowly break apart granola into clumps. Mix in cranberries.
Once fully cooled, granola stores for 1 week in a tightly sealed container.