Harvest Granola

Crunchy oats and pumpkin seeds are seasoned with nutmeg, candied ginger and maple syrup. This sweetly spiced base is punctuated by tart cranberries for a delightful flavor contrast. Kids will have fun coating the oat-pumpkin seed mixture with maple syrup in this hearty snack. This recipe comes to us from Michelle Fandrich of The Kid Can Cook!

Ingredients:

• 3 cups rolled oats
• 1 cup pumpkin seeds
• 1/4 cup candied ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/4 cup sugar
• 1/3 cup canola oil
• 1/3 cup maple syrup
• 1 cup dried cranberries

Directions:

Adult: Preheat your oven to 250 degrees and prepare 2 cookie sheets with layers of parchment paper. Combine the oats, pumpkin seeds, candied ginger, nutmeg, allspice, cinnamon and sugar together in a large bowl, taking care to ensure ingredients are evenly distributed.

Kid: Whisk the canola oil and maple syrup together in a separate bowl.

Together: Pour the oil-syrup mixture over the dry ingredients and mix together with a spatula until well coated. Spoon out the coated oat mixture onto the prepared cookie sheets in a single layer per sheet.

Adult: Transfer to the oven and bake for 1 hour, stirring every 15 minutes. Let cool for a few minutes before tossing in the cranberries and enjoy!