Cranberry-Almond Granola

• 4 c. old-fashioned oats
• .67 c. honey
• 4 tbsp. butter or margarine
• 1 tsp. vanilla extract
• salt
• 1 c. natural almonds
• 1 c. sweetened flake coconut (optional)
• 1/2 c. wheat germ
• 1 c. dried cranberries

1. Preheat oven to 350 degrees F. Place oats in 2 15 1/2-inch by 10 1/2-inch jelly-roll pans.
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. In large bowl, stir honey, butter, vanilla, and 1/4 teaspoon salt.
4. Stir in oats, almonds, coconut (if using), and wheat germ to coat.
5. Spray same pans with nonstick spray.
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. Cool granola in pans on wire racks about 15 minutes.
8. Transfer granola to large bowl; stir in fruit.
9. Store at room temperature in tightly sealed container up to 2 weeks.
10. (To keep crisp, store oat mixture separately from fruit; mix before serving.)
11. Nutritional information is based on a 1/2-cup serving.

oldfashioned oats, honey, butter, vanilla extract, salt, natural almonds, coconut, germ, cranberries

Taken from www.delish.com/recipefinder/cranberry-almond-granola (may not work)