Homemade Cranberry Almond Granola

From “Baked: New Frontiers in Baking” by Matt Lewis and Renato Poliafito

2 cups rolled oats

1 teaspoon cinnamon

3/4 teaspoon kosher salt

3 tablespoons vegetable oil

¼ cup honey

¼ cup packed light brown sugar

1 teaspoon vanilla

2/3 cup whole almonds, coarsely chopped

½ cup dried cranberries

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or a silicon baking mat.

In a large bowl, mix the oats together with the cinnamon and salt.

In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until well combined.

Pour the honey mixture over oats and mix until the oats are well coated.

Dump the mixture onto prepared baking sheet and spread out oats in an even layer.

Bake for 10 minutes in preheated oven. Remove and sprinkle granola with almonds. Use a spatula to lift and flip the granola and mix in nuts. Return to the oven, and bake another 7 minutes, then remove and flip granola again. Bake another 5-7 minutes, or until brown. Remove from oven and sprinkle with dried cranberries. Transfer to an airtight container and store for up to one week.