Makes 2 1/2 quarts or a bit more. Recipe by Susan Clotfelter.
Ingredients
3 1/2 cups rolled oats
1 cup dried cranberries
1 cup dried blueberries
2 cups sliced almonds
1 cup dried coconut flakes (unsweetened)
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt, or to taste
1/3 cup canola oil or neutral-tasting nut oil
1/3 cup honey
Directions
Preheat oven to 325 degrees. In a large bowl, combine the first five ingredients and toss with your hands, breaking up any clumps of dried fruit. Add the spices and salt; stir and taste. Finally, add the oil and honey; combine well and taste (if you don’t like it uncooked, you won’t like it cooked. If it’s too sweet, add more oats or almonds.)
Spread the granola in a sheet pan in about a half-inch layer. Bake for 25 minutes or until a medium brown. (If your oven runs warm, start out at 300. You don’t want to overcook the cranberries.)
