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Cranberry and pumpkin seed granola

  • Preparation:
    10 minutes
  • Cooking:
    20 minutes
Patrice Demers
Patrice Demers Pastry chef, co-owner of Patrice Pâtissier, Montreal



  • 2 cups oatmeal
  • 1 cup sliced or chopped almonds
  • 1 cup raw pumpkin seeds
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp. salt
  • 1/2 tsp. cinnamon or cardamom
  • 1/2 cup unsalted butter
  • 1/3 cup maple syrup
  • 2 cups sweetened dried cranberries



  1. Preheat the oven to 165 °C (325 °F).
  2. In a large bowl, combine oatmeal, almonds, pumpkin seeds, flour, brown sugar, salt and cinnamon or cardamom.
  3. In a saucepan, heat the butter and maple syrup until the butter is completely melted and pour over the flake mixture.
  4. Stir with a spatula to coat well.
  5. Spread the mixture on a baking sheet lined with parchment paper or a silicone mat and bake for about 20 minutes, stirring several times to ensure even coloring.
  6. Allow the granola to temper and crush it roughly with your hands to separate the flakes.
  7. Add the dried cranberries and mix well.

Note :

Granola can be stored at room temperature for several weeks in an airtight container. It goes perfectly with yogurt and fresh fruit.