3 cups rolled oats
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon (see Cook's Notes)
1/2 teaspoon kosher salt
1/3 cup honey (see Cook's Notes)
1/4 cup canola oil (see Cook's Notes)
1 teaspoon vanilla extract (see Cook's Notes)
1/2 cup coarsely chopped almonds (see Cook's Notes)
1/2 cup dried cranberries (see Cook's Notes)
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.
Make any of the following substitutions to create your favorite version: replace the 1/2 teaspoon cinnamon with 1/4 teaspoon nutmeg or 1/4 teaspoon cardamom; replace the 1/3 cup honey with an equal amount of maple syrup, or 1/4 cup agave mixed with 2 tablespoons hot water; replace the 1/4 cup canola oil with an equal amount of vegetable, grapeseed or coconut oil; replace the 1 teaspoon vanilla extract with 1/2 teaspoon almond extract; replace the 1/2 cup coarsely chopped almonds with an equal amount of any other nut or combination of nuts (walnuts, pecans, peanuts and hazelnuts all work well); or replace the 1/2 cup dried cranberries with an equal amount of any other dried fruit or combination of fruit (diced dried apricots, apples and pineapple work well, or whole dried cherries, blueberries and mulberries).
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