Cranberry Coconut Granola

I make my granola differently almost every time according to what I have on hand. I posted a stand-by recipe that I use frequently a while ago – Good and Hearty Granola – but I really like dried fruit if it’s available. Because of that awesome deal on dried cranberries this week, I’ve got plenty to use! Here’s the recipe for the (DELICIOUS) granola I made for us this week to eat with our crockpot yogurt:

Cranberry Coconut Granola

Ingredients:

4 cups oats
1/3 cup milled flax seed
1 cup slivered almonds
2 tsp cinnamon
dash of nutmeg
1/4 cup dried coconut flakes (I didn’t have any on hand – sad!)
1/2 cup dried cranberries
1/3 cup coconut oil (I use organic, unrefined)
1/2 cup honey

Directions:

Preheat oven at 220 degrees.
Combine dry ingredients in a large mixing bowl and mix well.
Fold in oil and honey. (A great friend reminded me that I needed to point out that you should melt the coconut oil first so that it is easier to fold in!)
Spread on ungreased baking sheet and put in oven for 1-1 1/2 hours.
Stir around on baking sheet every 20 minutes or so to make sure granola browns evenly.
It’s done when it’s started to get crispy. I sometimes let it sit in the oven with the heat off for a while to let it continue to dry out. Do not overcook or your cranberries will be too chewy/hard. The oats will harden up significantly as they cool.