Pumpkin Crunch

I saw this recipe in my current favorite cookbook, Canyon Ranch, Nourish, and had to make it. It sounded good, somewhat healthy and looked easy. Turns out, it is delicious and would also be a fantastic snack in the fall or winter with all the spices used.

Pumpkin Crunch
Recipe adapted from Canyon Ranch, Nourish
1 cup pumpkin seeds
1/2 tsp. canola oil
2 Tb. pure maple syrup
1/4 cup rolled oats
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground allspice
1/2 tsp. sea salt
1 1/4 cup dried cranberries

Preheat oven to 300. lightly spray a baking sheet with canola oil

Toss the pumpkin seeds with the canola oil in a small bowl. Spread the seeds evenly on the baking sheet. Roast for 20 minutes or until almost dry. (the recipe originally called for 1 1/2 tsp. of oil, but I found that it was too much and took way too long to dry in the oven.)

Place the pumpkin seeds in a medium bowl and stir in the maple syrup and oats until coated.

Combine the spices in a small bowl and add the spice mixture to the seeds. Stir to combine.

Return the pumpkin seeds to the baking sheet and roast for 15 minutes, or until dry, stirring occasional. Turn the pan several times to ensure even roasting, checking frequently- seeds burn easily. Set aside until completely cool, about 30 minutes.

Combine the seeds and dried cranberries in a large bowl and store in a tightly sealed container.

*Omit the oats or add gluten free oats to make this entirely gluten free.