Granola Topped Croissants

Preparation

1. Preheat the oven to 360°F , and place the frozen pastry onto a parchment paper-lined baking tray. Allow 20-30 minutes to thaw, then top with the granola.
   
2. Bake for 18 – 20 minutes. Let cool thoroughly before proceeding.

Pumpkin Seed Granola

1. Preheat the oven to 300°F (150°C). Line a half-sheet pan (18 x 13 in) with parchment paper and set aside.
2. Heat the honey, turbinado sugar, oil, sea salt, cinnamon, and vanilla extract in a small saucepan. Heat the mixture for 2-3 minutes over medium heat until warm.
   
3. Add all the dry ingredients into a large mixing bowl. Drizzle the syrup mixture over the dry ingredients. Gently toss until evenly combined.
4. Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Bake for 25 minutes, then without stirring, remove the pan and rotate it to 180° (so that it will cook evenly from front to back).
   
5. Bake for 15-20 more minutes until the granola is lightly golden on top. Transfer the pan to a wire baking rack and let it cool completely. If the granola seems a bit loose when it comes out of the oven, don’t worry; it will dry and harden as it cools.