Cranberry Pumpkin Seed Granola

Lindsay Clague’s granola was one of the first recipes I tested when we were working on the Seasonings Cookbook and it will definitely be making it into my Christmas gift repertoire.

Cranberry and Pumpkin Seed Granola



6 cups rolled oats (not quick or instant)
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1 cup wheat bran
1 cup wheat germ
1 cup oat bran
1 cup unsweetened shredded coconut
1 cup raw nuts (I prefer pecans and almonds) *I doubled the nuts
1⁄3 cup raw sesame seeds
1 Tbsp cinnamon


½ cup local honey (warmed for easier pouring)
1⁄3 pure maple syrup
1 cup sunflower oil or other cold-pressed oil
2 tsp pure vanilla extract

1 cup dried cranberries, to be added later


  1. Preheat the oven to 250°F. Line 2 rimmed baking sheets with parchment paper. Set aside.
  2. In a large bowl, combine all the dry ingredients and stir well.
  3. In a medium bowl, combine the wet ingredients with a small whisk
  4. Combine the wet and dry ingredients and stir until evenly moistened.
  5. Spread evenly onto the baking sheets.
  6. Bake in the center of the pre-heated oven for about 1 ½ hours, stirring every 20–25 minutes for even
  7. toasting, or until pale and golden brown.
  8. After the second stir, add in the dried cranberries.

**Do not let the granola get too brown as it will continue to cook while cooling and can become too dry
and strong in flavour. Let it cool completely and then place it in a tightly sealed container.

There are infinite variations of dried fruit and nuts that work for the recipe.
This particular one with its red cranberries and green pumpkin seeds is a nice gift at Christmastime.