Cranberry-almond granola

July 8, 2009

MAKES ABOUT 7 CUPS

� cup honey

� cup maple syrup

¼ cup orange juice

3 tablespoons unsalted butter

1 teaspoon almond extract

4 cups old-fashioned rolled oats

¾ cups unsweetened shredded coconut

1 cup chopped almonds

1 teaspoon sea salt

1 cup dried cranberries

Heat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

Combine the honey, maple syrup, orange juice, butter and almond extract in a saucepan. Bring to a boil over medium heat, being careful not to let the mixture boil over. Then reduce the heat and simmer for about 5 minutes, stirring often, until the mixture thickens slightly.

Mix the oats, coconut, almonds and salt in a large bowl. Pour the hot honey mixture over the oat mixture, stir to coat thoroughly and spread evenly on the baking sheet.

Bake for 14 minutes, stirring occasionally. Add the cranberries and bake for another 15 to 18 minutes, stirring occasionally, until golden brown. Remove the granola from the oven and let it cool completely.

The granola keeps in an airtight container at room temperature for up to 2 weeks.

From Gale Gand's Brunch! by Gale Gand

Nutrition facts per cup: 545 calories, 17 g fat, 6 g saturated fat, 13 mg cholesterol, 96 g carbohydrates, 9 g protein, 236 mg sodium, 4 g fiber