Cranberry-Hibiscus Granola
Description
Cranberries and hibiscus petals add beautiful pops of pink to this nut and seed granola sweetened with maple syrup.
Ingredients
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4 cups old-fashioned rolled oats
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1 cup sliced almonds
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1/2 cup unsweetened shredded coconut
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1/4 cup raw cashews
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1/4 cup whole raw hazelnuts
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1/4 cup raw sunflower seeds
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1/4 cup unsalted pumpkin seeds (pepitas)
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1/2 cup pure maple syrup
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2 tablespoons safflower oil
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1/2 teaspoon kosher salt
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1/2 cup dried cranberries
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1/2 cup dried hibiscus petals, coarsely chopped
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Pour oats, almonds, coconut, cashews, hazelnuts, sunflower seeds, and pumpkin seeds onto a rimmed baking sheet. Add maple syrup, oil, and salt; toss together until evenly coated.
3
Bake in the preheated oven, tossing once, until golden and crisp, 25 to 30 minutes. Add cranberries and hibiscus petals and toss with a spoon to combine. Let cool.