Whisk together the maple syrup, oil, and maple extract in a small cup.
Put the oats, nuts, pepitas, flax seeds, and a good pinch of salt into a large mixing bowl. Toss well with the maple/oil mixture. Keep tossing until you're sure everything is evenly coated.
Spread the mixture out onto 2 baking sheets, evenly distributing it over the pans.
Bake for 20 minutes, rotating the pans and stirring after 10 minutes so everything cooks evenly. Bake until the granola is nice and golden. I left mine in for an extra 5 minutes.
Pull the pans out of the oven and stir the cranberries into the hot granola.
Let cool completely on the pans before packing in airtight jars or containers.
Store at room temperature and use within 2 weeks.
Notes
Homemade granola is one of those recipes that's easy to vary. Use these proportions and feel free to change out the fruit, nuts, and flavorings. Get creative!
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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