Cranberry-Almond Granola

1. 1

   Preheat oven to 350 degrees F. Place oats in 2 15 1/2-inch by 10 1/2-inch jelly-roll pans.

2. 2

   Place pans on 2 oven racks, and bake oats 18 to 20 minutes or until lightly toasted, stirring oats and rotating pans between upper and lower racks halfway through baking.

3. 3

   In large bowl, stir honey, butter, vanilla, and 1/4 teaspoon salt.

4. 4

   Stir in oats, almonds, coconut (if using), and wheat germ to coat.

5. 5

   Spray same pans with nonstick spray.

6. 6

   Spread oat mixture evenly in pans; bake 12 to 14 minutes or until golden-brown, stirring once and rotating pans between racks halfway through baking.

7. 7

   Cool granola in pans on wire racks about 15 minutes.

8. 8

   Transfer granola to large bowl; stir in fruit.

9. 9

   Store at room temperature in tightly sealed container up to 2 weeks.

10. 10

    (To keep crisp, store oat mixture separately from fruit; mix before serving.)

11. 11

    Nutritional information is based on a 1/2-cup serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.