Sweet and sticky cinnamon and maple-flavored granola with toasted almonds, coconut, and dried cranberries. —Riley Wofford
2 tablespoons pure maple syrup
1 1/2 cups
sweetened shredded coconut
In This Recipe
Preheat the oven to 350°F. Spray a large rimmed baking sheet with nonstick cooking spray. Toss together the oats, wheat germ, maple syrup, vegetable oil, cinnamon, salt, almonds, and coconut and arrange in an even layer on the prepared baking sheet. Bake for 30 to 40 minutes, stirring occasionally, until golden brown. Remove from the oven and stir in the cranberries. Store in an airtight container for up to 1 month.