Coconut, Almond, And Dried Cranberry Granola

1. 1

   Preheat oven to 325. Position oven racks in top third and bottom third of oven. Spray 2 baking sheets with cooking spray.

2. 2

   Place oats, coconut, and almonds in a large bowl and toss to mix.

3. 3

   Heat honey, maple syrup, water, and oil in a saucepan until just boiling, stirring occasionally. Turn off stove and pour hot liquid over oat mixture. Stir until evenly coated.

4. 4

   Distribute granola between two baking sheets and bake. Stir and swap positions every 12 minutes or until granola is evenly browned.

5. 5

   Immediately stir in cranberries to the hot granola (the cranberries need to dry out just a little or else the granola will go stale quickly). And let granola cool on wire racks. Once cooled, place in airtight container. (I have no idea how long it'll keep but we keep ours at room temperature on the counter. I suspect it can last at least 2 weeks.)

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