BrainMatters • Fall/Winter 2021 • 31
Turn Ontario's fall harvest into a healthy,
spicy and sweet snack. Cranberries and
pumpkins are full of vitamin C, vitamin A,
folate and fibre, which are all important
nutrients for maintaining good health.
Prep time: 15 minutes
Cook time: 25 minutes
Makes 6 1/2 cups (2 tbsp per serving)
Ingredients
1 cup whole rolled oats
2 cups raw, hulled, unsalted pumpkin seeds
1 tbsp canola oil
1/2 cup pecan pieces
1/2 cup maple syrup
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
3 cups dried cranberries
1/2 cup dried blueberries
By Susan Mendelson
From: Mindfull: Over 100 Delicious Recipes for Better Brain Health
CRANBERRY PUMPKIN SEED
CRUNCHY SNACK
Directions
1. Preheat oven to 350°F.
2. In a bowl, stir together oats, pumpkin seeds and oil. Spread
onto a lightly greased baking sheet.
3. Bake in centre of preheated oven, stirring once, until mixture
starts to crisp, about 15 minutes.
4. Transfer mixture to a bowl, stir in pecans and maple syrup,
tossing gently to coat well. Stir in cinnamon, nutmeg, allspice
and salt, stirring to coat well.
5. Return mixture to baking sheet. Bake until dry and crisp,
8 to 10 minutes.
6. Cool in pan on rack for 20 minutes.
7. Stir in cranberries and blueberries, mixing well. Store in an
airtight container for up to 2 weeks.
