Honey, Nut and Cranberry Granola

Julie Noji

• 6 C. old-fashioned oats
• 2 C. sliced almonds
• 2 C. sweetened flaked coconut
• 3/4 C. (1 1/2 blocks) butter or margarine, melted
• 2/3 C. light brown sugar, packed
• 2/3 C. honey
• 1 T. vanilla extract
• 2 tsp. ground cinnamon
• 1 3/4 C. dried cranberries

Preheat the oven to 325°. Lightly spray two 9″x13″ baking pans with cooking oil. Mix oats, almonds and coconuts in a large mixing bowl. In a medium bowl, whisk butter, sugar, honey, vanilla, and cinnamon until smooth. Pour butter mixture into oat mixture and stir to coat. Evenly spread half of mixture into each baking pan. Bake 25 minutes, stirring every 10 minutes, until mixture is golden brown and toasted. Cool in baking pans on a wire rack for 50 minutes, stirring occasionally. Stir in cranberries. Store in airtight container.