Cranberry, Pumpkin and Sesame Seed Granola

This might be my favorite granola ever. I'm obviously obsessed with granola anyways, but this stuff was good! Homemade, crunchy, slightly sweet and pretty healthy. I eat it for breakfast, afternoon snack and before bedtime. Not on the same day, because that might be excessive, but it's still awesome.

I just happened to have pumpkin seeds, almonds and coconut laying around. And I've had sesame seeds for awhile. In other words I bought a huge jar for one recipe that needed 1 tablespoon for and haven't made anything with them since. To give a little more credibility to this granola I have to tell you my friend who doesn't like almonds, pumpkin seeds or sesame seeds, or coconut, said she liked this granola. (Thanks, KP!)

Some tips: mix dry ingredients first. Then the wet ones. If you have time heating the brown sugar with the oil will help the sugar dissolve but it's not totally necessary. Second, don't add the coconut until about halfway through the baking time, since it browns pretty quickly. Finally, add the dried fruit after it comes out of the oven. Make it and ENJOY.

Dried Cranberry, Pumpkin and Sesame Seed Granola

adapted from The Kitchn

Ingredients:

• 3 cups old-fashioned rolled oats
• 1/2 cup sesame seeds
• 3/4 cup pumpkin seeds
• 1 cup chopped almonds
• 1 tsp salt
• 1/2 tsp cinnamon
• 1/4 cup olive oil
• 1/4 cup vegetable oil
• 1/4 cup brown sugar
• 1/4 cup honey
• 1 tsp vanilla
• 3/4 cup dried cranberries

To Make:

1) Preheat oven to 350*. Mix oats, seeds and almonds into a large bowl. Sitr in salt and cinnamon.

2) In separate bowl, mix oils and sweeteners until well combined. Stir in vanilla too. Add this to the oat mixture until everything is coated. Spread on a rimmed baking sheet covered with parchment paper. 

3) Bake for 40 minutes, stirring twice. About half way through baking time stir in dried coconut. When it's golden brown, take out of oven. Add in the cranberries. Leave on baking sheet until cool. Store in an airtight container. Enjoy!