Breakfast

Maple Cranberry Granola

4 cups old-fashioned rolled oats
1 ½ cup raw, unsalted nuts (I used 1 cup of raw, unsalted cashews and one-half cup of roasted, salted macadamias)
1 teaspoon salt
½ teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
½ cup unrefined coconut oil, melted
½ cup maple syrup
1 teaspoon vanilla extract
⅔ cup dried cranberries

Preheat oven to 275 degrees Fahrenheit and line a large, rimmed baking sheet with parchment* paper. In a large mixing bowl, combine the oats, nuts, salt and spices. Stir to blend.

Pour in the oil, maple syrup and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until golden, about 50 minutes. (If you like clumpy granola, stir when half way through baking.) The granola will further crisp up as it cools.

Using a spatula, move the granola from the hot baking sheet and put it onto another baking sheet (with no parchment or wax paper) to cool. Let the granola cool completely, undisturbed, before breaking it into pieces and stirring in the dried fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.

*Note: If you substitute wax paper for parchment paper, the wax tends to melt and the granola sticks to it.