Mom's Coconut Granola
- Nonstick cooking spray
- 2 cups old-fashioned oats
- 1 cup sliced almonds
- 1 cup shredded sweetened coconut
- 1/2 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- 1/4 cup honey
- 1/4 cup lightly packed light brown sugar
- 1 teaspoon pure vanilla extract
Special equipment: 9-inch square baking sheet
Preheat the oven to 400 degrees F.
Line a 9-inch square baking sheet with foil, allowing the foil to extend over the sides of the pan. Spray with nonstick cooking spray.
Mix the oats, almonds, coconut, cranberries, cinnamon and salt in a medium bowl until combined.
Combine butter, honey and sugar in a medium saucepan over medium heat, stirring until the butter melts and the mixture begins to boil. Remove the pan from heat and stir in the vanilla.
Pour the butter mixture over the dry ingredients, stirring with a rubber spatula until well coated. Transfer the oat mixture to the prepared pan, and using the spatula, press the oats evenly into pan.
Bake until the top is golden brown, 20 to 25 minutes. Transfer to a rack to cool. Using the foil, lift the granola out of pan and place it on work surface. Crumble the granola into pieces and store in an airtight container for up to 1 week.
Recipe courtesy of Marcela Valladolid