Cranberry Pecan Granola

Mix on baking sheet:
2 cups old-fashioned rolled oats (I used a mixture of rolled oats, rolled barley, flax seed and kamut)
1/3 cup chopped pecans
1/3 cup coconut flakes, unsweetened
1/3 cup chopped cashews

Mix in medium saucepan:
1/3 cup frozen cranberry juice cocktail, thawed
1/3 cup honey (or brown sugar)
2 Tbsp. vegetable oil
1 tsp. cinnamon
1/2 tsp. allspice

Bring to a boil, whisking till the brown sugar disolves or the honey melts. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture evenly over greased baking sheet.

1 cup dried cranberries (I used a mix of dried cranberries, dried chopped cherries, and dried chopped apple)

Bake at 325 F until edges are golden brown, about 20 minutes. Add dried fruit; stir to blend. Bake until granola is golden and beginning to dry, about 12 minutes longer. Cool completely on baking sheet.

Keeps in airtight container at room temperature for up to 1 week.


COMMENTS: Lightly crunchy with absolutely incredible flavor.