Cranberry Granola

4 cups old fashioned rolled oats

1 1/2 cups sliced almonds

1 cup unsweetened coconut

3/4 cup pure maple syrup

1/2 cup extra virgin olive oil

1/2 cup packed light brown sugar

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon*

1/2 teaspoon ground cardamom*

3/4 cup chopped dried cranberries or chopped dried cherries**


Preheat oven to 300 degrees.  In large bowl, combine oats, almonds, coconut, maple syrup, olive oil, brown sugar, salt, cinnamon, and cardamom.  Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10-15 minutes, until golden brown and well toasted.  Transfer granola to a large bowl and add cranberries, tossing to combine.

*For the best flavor, I highly recommend using Penzeys brand cinnamon and cardamom.

**I prefer the cherries.

This recipe was adapted by my friend Phyllis from a granola recipe printed in the NY Times.  I think you can basically do any combination of ingredients as long as you keep the ratio of dry to wet ingredients the same.