Makes 4 cups (16 Servings)

Ingredients

1 cup dried cranberries
½ cup cashews
½ cup almonds
½ cup walnuts
½ pumpkin seeds
1 cup rolled oats

METHOD

Place cashews and almonds separately on a microwave-safe plate and microwave each for 2 – 3 minutes, stirring every 30 seconds to prevent burning. Microwave the walnuts separately, for 1 – 2 minutes, as they burn faster. Let all the nuts cool completely. Toast pumpkin seeds in a dry pan over medium heat and stir for 2 – 3 minutes until they start popping. Remove and cool. Spread oats evenly on a tray and bake at 160°C for 10 – 12 minutes, stirring at the halfway mark. Allow to cool until crisp. In a large bowl, mix cooled nuts, seeds, baked oats, and dried cranberries. Stir gently to evenly distribute all ingredients. Store in an airtight jar for up to 2 weeks in a cool, dry place.