CRANBERRY PUMPKINSEED GRANOLA

Making granola is my favorite weekend activity.  Besides being delicious (and a million times better when it’s homemade), having fresh granola baking in the oven makes the house smell completely mouthwatering.  Plus, you feel so productive filling a few jars full of homemade cereal for the coming weeks.

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CRANBERRY PUMPKINSEED GRANOLA (GLUTEN-FREE & VEGAN)

  • 2 cups rolled oats (gluten-free, if necessary)
  • 3 tablespoons chia seeds
  • 1/3 cup raw pepitas
  • 1/2 heaping cup dried cranberries
  • 1 teaspoon vanilla extract
  •  1/3 cup maple syrup
  • 1/4 cup coconut oil, liquified (melt and cool, if necessary)
  • 3/4 teaspoon flaky sea salt
  • 1/3 cup raw walnuts, crushed
  • 1/4 cup sliced/chopped almonds
  • 1 teaspoon cinnamon
  • Freshly grated nutmeg to taste

Preheat oven to 300.  Mix all ingredients in a large mixing bowl. Use your hands to make sure all ingredients are coated well and evenly distributed.

Add mixture to a large, parchment-lined baking sheet.  Bake for 50 minutes to 1 hour, or until golden and smelling delicious. 

Set aside to cool for 20 minutes before serving.  Best with almond milk or creamy yogurt.