Cranberry Almond Granola

• 4 cups Old Fashioned Oats
• 2/3 cups Honey Or Agave Nectar
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1 cup Almonds, Chopped
• 1/2 cups Wheat Germ
• 1 cup Dried Cranberries

1. Preheat oven to 350u0b0F. Place oats in two 15 1/2-inch by 10 1/2-inch jelly-roll pans. 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.
2. In a large bowl, stir honey, syrup, vanilla, and almond extracts. Stir in oats, almonds, and wheat germ to coat.
3. Spray the same pans with nonstick spray. 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. Cool granola in pans about 10-15 minutes.
4. Transfer granola to a large bowl; stir in fruit. Store at room temperature in tightly sealed container up to 2 weeks.

oats, honey, maple syrup, vanilla, almond extract, cranberries

Taken from tastykitchen.com/recipes/breakfastbrunch/cranberry-almond-granola-2/ (may not work)