|4 tablespoons (1/2 stick)||unsalted butter|
|1 tablespoon||ground cinnamon|
|1 tablespoon||freshly grated nutmeg|
|1/2 teaspoon||ground cloves |
|1/4 cup||pure maple syrup|
|1/4 cup (packed)||light brown sugar|
|2 cups||rolled oats|
|1 cup||shelled pumpkin seeds|
|1 cup||shelled sunflower seeds|
|1 cup||whole almonds|
|1/2 cup||dried cranberries|
Preheat the oven to 350 F.
Combine the butter, cinnamon, nutmeg, and cloves in a small heavy saucepan over medium heat and stir for 1 minute, or until the butter has completely melted.
Add the honey, maple syrup, and brown sugar and stir for 2 minutes, or until the sugar dissolves and the mixture comes to a simmer. Set aside.
Spray a large heavy baking sheet with nonstick spray.
Combine the oats, pumpkin seeds, sunflower seeds, and almonds in a large bowl.
Drizzle the warm syrup over the oat mixture and toss to coat well.
Transfer the oat mixture to the prepared baking sheet, forming an even layer.
Bake, stirring occasionally, for 30 minutes, or until the mixture is dry.
Stir in the cranberries and raisins and continue baking for 10 minutes, or until the granola darkens slightly.
At this point, the granola will still be soft, but as it cools it will become crunchy.
Transfer the baking sheet to a cooling rack and let the granola cool completely.
It will set into chunks, so simply break it up into smaller bits.