Cranberry Nut Granola

1/3 c. pumpkins seeds
1/4 c. sunflower seeds
1/3 c. maple syrup
2/3 c. packed brown sugar
1/2 c. unsweetened cranberry juice
1 1/2 tsp. ground cinnamon
2 c. old fashioned rolled oats
1/2 c. slivered almonds
1/4 tsp. salt
1 c. craisins

Preheat the oven to 350 degrees.
Spread pumpkin seeds and sunflower seeds on a baking sheet. Bake for 8 to 10 minutes until lightly toasted. Set aside to cool.
Reduce oven temperature to 325 degrees. Spray a baking sheet with nonstick cooking spray. Set aside.
In a small saucepan, combine maple syrup, brown sugar, cranberry juice, and cinnamon over medium heat. Cook, stirring constantly, until the sugar has dissolved.
In a medium bowl, mix together the oats, almonds, pumpkin seeds, sunflower seeds, and salt. Pour the maple mixture over the oat mixture and stir until combined. Spread the mixture onto prepared baking sheet. Bake for 15, stirring occasionally. Remove the baking sheet from the oven. Stir in craisins and bake for an additional 10 minutes until the mixture begins to brown. If you over bake it will be hard. Cool completely. Store in airtight container for up to 1 week.