Low Fat Cranberry-Orange Granola With Coconut and Almonds

• 3 cups rolled oats
• 1 cup flax seed
• 14 cup maple syrup
• 14 cup orange marmalade
• 3 tablespoons light butter, melted
• 1 teaspoon coconut extract
• 14 teaspoon salt
• 12 cup natural almonds, roughly chopped
• 14 cup sweetened flaked coconut
• 12 cup dried cranberries

1. Preheat oven to 275.
2. Mix oats and flax seed in a large bowl.
3. Combine syrup, marmalade, butter, extract and salt.
4. Pour over oat mixture and stir until all oats are well coated.
5. Turn out into two parchment-lined baking sheets.
6. Bake for 30-45 minutes, stirring every 15 minutes, until oats are lightly browned.
7. Add almonds, stir, and bake 10 minutes more.
8. Add coconut, stir, and bake 10 minutes more.
9. Continue checking, stiring, and baking 5-10 minutes longer until almonds and coconut are toasted and oats are a rich golden brown.
10. Remove from oven and cool on baking pans.
11. Stir in cranberries and store in an airtight container for up to two weeks.

rolled oats, flax seed, maple syrup, orange marmalade, light butter, coconut, salt, natural almonds, coconut, cranberries

Taken from www.food.com/recipe/low-fat-cranberry-orange-granola-with-coconut-and-almonds-412114 (may not work)