Tasty Coconut Granola
2 cups old fashioned rolled oats
1 cup unsweetened dried shredded coconut
1 1/4 cups roughly chopped almonds
1/2-1 teaspoon dried cinnamon
7 tablespoons margarine, melted
1/4 cup packed light brown sugar
3 tablespoons maple syrup
1 tablespoon flaxseeds
1/2 cup dried cranberries, optional
1. Preheat oven to 300 degrees Fahrenheit, and line a shallow pan with parchment paper. Mix together all the ingredients, expect the cranberries (if using).
2. Spread out on prepared pan, making sure to leave some of the mixture in clumps. Bake for about 30 minutes, or until the mixture appears golden and crisp.
3. Let the granola cool completely, about 15-20 minutes. After the granola has cooled, break it up and store in an airtight container along with the dried cranberries.
Serve with your favorite nondairy milk/yogurt, nut butter, or fresh fruit! Homemade granola is some much tastier than the boxed kind at the store, even the expensive stuff. You can substitute any of the nuts/seeds/ dried fruit I've listed for the kind you have. Instead of margarine, you can use oil, (in a slightly lesser amount) or a mix of the two, but it seems the granola has come out more cluster-y when I only used margarine.
Source of recipe: Adapted from the raspberry granola recipe in Home Cooking by Silvana Franco. Yum!