Author Notes
Sweet and sticky cinnamon and maple-flavored granola with toasted almonds, coconut, and dried cranberries. —Riley Wofford
Ingredients
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3 cups
rolled oats
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1/2 cup
wheat germ
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1/4 cup
2 tablespoons pure maple syrup
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1/4 cup
vegetable oil
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1 teaspoon
ground cinnamon
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1/2 teaspoon
kosher salt
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1 1/2 cups
sliced almonds
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1/4 cup
sweetened shredded coconut
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1/2 cup
dried cranberries
Directions
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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.
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