Plan B Mom says, “This recipe can be adjusted according to what you like – substitute with a combination of your favorite nuts (cashews, sesame seeds, sunflowers seeds), dried fruits (golden or regular raisins; dried cherries or blueberries; chopped dates; or skip altogether), substitute part or all of the butter with coconut or canola oil, replace the honey with maple syrup, add a touch of vanilla…the options are endless.”
- 4 cups old-fashioned oats
- 1 1/2 cups whole almonds
- 3/4 cup sweetened coconut flakes
- 1 cup chopped walnuts
- 2/3 cup brown sugar, packed
- 2 teaspoons cinnamon
- 1/2 cup unsalted butter (1 stick)
- 4 tablespoons honey
- 1/2 teaspoon salt
- 1 cup dried sweetened cranberries
Pre-heat the oven to 300°F.
Mix the first seven ingredients in large bowl. Melt the butter with the honey and salt in a heavy small saucepan over low heat. Pour the butter over the granola mixture and toss well.
Spread out the granola on two baking sheets lined with parchment paper. Bake for 40-45 minutes, stirring occasionally. Make sure to not overcook it – the granola should be light brown and will still feel soft – it will harden as it cools. Add the cranberries and mix.
Store airtight at room temperature for up to two weeks or freeze for up to three months.