Crunchy Nutty Granola

I've been making this granola for more than a year. I often get requests for the recipe. It's loaded with a variety of nuts and flavored with cinnamon and vanilla. An excellent choice for topping yogurt or ice cream. I prefer 'extra-thick'-style rolled oats.

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 345 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• ½ cup vegetable oil
• ½ cup honey
• 2 teaspoons kosher salt
• 1 ½ cups oat bran
• ½ cup maple syrup
• 1 cup slivered almonds
• 1 ½ cups wheat germ
• ½ cup coconut oil
• 1 cup sweetened shredded coconut
• 7 ½ cups rolled oats
• 1 cup hulled pumpkin seeds
• 1 cup broken walnuts
• 1 cup broken pecans
• 1 cup hulled sunflower seeds
• 2 cups sweetened dried cranberries

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C). Line 2 large rimmed baking sheets with parchment paper or aluminum foil.

Step 2

Stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined.

Step 3

Mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil. Heat until coconut oil is melted and oil mixture is hot. Stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract.

Step 4

Pour oil mixture over dry ingredients and stir thoroughly to coat. Spread granola onto prepared baking sheets.

Step 5

Bake in the preheated oven for 15 minutes; stir granola. Bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time). Let granola cool, transfer to large bowl, and stir dried cranberries into granola.