Enjoy the irresistible crunch of Almond Granola, perfectly blended with toasted coconut and sweet honey. Healthy, effortless, and versatile - it's the ideal upgrade to your parfaits, cereal, or as a delicious snack on its own.
PREP: Preheat the oven to 325 degrees F. Line a large sheet pan with parchment paper or a nonstick Silpat liner and set aside. Measure out the oats and slivered almonds in a large bowl and set aside.
WET INGREDIENTS: In a medium-sized bowl, combine the 1/4 cup + 2 tablespoons honey, 1/3 cup coconut oil (measure when it's melted and not in the hardened state), 1/4 cup + 2 tablespoons brown sugar (measured lightly packed), 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Whisk to combine (microwave for 10-15 seconds if needed to get to stir-able consistency). The oil tends to come to the top, but just mix until as well combined as possible.
COMBINE: Pour the honey mixture into the oat and almond mixture and stir with a wooden spoon until well combined and all parts of the oats and almonds are coated.
BAKE: Spread the granola evenly onto the prepared baking sheet. Bake for 21 minutes total, flipping and stirring every 7 minutes.
LETHARDEN: Remove and allow the granola to set up at room temperature. (It may be soft and not very "granola-like", but it hardens as it dries, so be careful to not over-cook it.) Once cool, stir in the toasted coconut flakes and the dried cranberries.
STORE: Store in an airtight container, out of sunlight, at room temperature for 3-4 weeks (do not refrigerate). Freeze any leftovers for up to 3 months.