christmas crunch granola.

6 c. rolled oats
1 c. raw sunflower seeds
1 c. raw pumpkin seeds
1 c. raw almonds, coarsely chopped
1 c. unsweetened coconut
1/4 c. ground flax
1 tsp. cinnamon
1/2 tsp. salt
1/2 c. canola oil
1/2 c. brown sugar
1/4 c. pure maple syrup
1 c. dried cranberries
1/2 c. unsalted pistachios, shelled + chopped



Preheat oven to 350*.

Mix oats, seeds, almonds, coconut, flax, cinnamon & salt together in a large bowl.

In a saucepan over medium heat, heat oil with brown sugar and maple syrup. Stir to combine, pour over oat mixture, and mix thoroughly. Toast for 20-30 minutes, tossing gently every 10-12 minutes. Remove from oven and let cool. Add cranberries and pistachios. Store in an airtight container.

I made the recipe 3x. I saved a little for myself, of course, to enjoy for our simple Christmas morning meal. It is wonderful accompanied with plain Greek yogurt and a juicy Harry & David pear.

from: Nutrition Nut on the Run
I made 1/3 of the recipe, which made 10 servings (40 grams), each being 211 calories.

Cranberry Pistachio Dark Chocolate Bark

Servings: 14 • Size: 1 oz (roughly 3-1/2 x 3-1/2") • Old Points: 3 pts • Points+: 4 pts
Calories: 126.6 • Fat: 8.1 g • Protein: 2.6 g • Carb: 15.3 g • Fiber: 2.1 g • Sugar: 10.7 gSodium: 1.1 mg


Ingredients:

4.5 oz shelled pistachios, coarsely chopped
2.5 oz dried cranberries, coarsely chopped
7 oz dark chocolate bar (calculations based on Hershey's Special Dark)

Directions:

Place chocolate in a microwave-safe measuring cup; microwave at HIGH 1 minute or until chocolate melts, stirring every 15 seconds.

Add melted chocolate to nut mixture, stirring until just combined. Spread mixture evenly on a jelly-roll pan lined with foil; freeze 1 hour. Break into pieces.

Bark should be kept in an airtight container in the fridge or a cool room. It will keep for up to 3 weeks.

from Skinnytaste