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Categories:
pumpkin seeds sunflower seeds nonstick cooking spray maple syrup brown sugar cranberry juice ground cinnamon rolled oats almonds salt cranberries
Viewed: 33 - Published at: 3 years agoIngredients
- 1/3 cup pumpkin seeds
- 1/4 cup sunflower seeds
- Nonstick cooking spray
- 1/3 cup maple syrup
- 2/3 cup packed brown sugar
- 1/2 cup unsweetened cranberry juice
- 1 1/2 teaspoons ground cinnamon
- 2 cups old fashioned rolled oats
- 1/2 cup chopped roasted and salted almonds
- 1/4 teaspoon fine sea salt
- 1 cup dried cranberries
Method
- Preheat the oven to 350 degrees 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.
- Reduce the oven temperature to 325 degrees 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.
- In a medium bowl, mix together the oats, almonds, 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.
