Coconut Granola 

PREP TIME: 20 Min
COOK TIME: 16 Min
READY IN: 36 Min
SERVINGS: 12 cups

INGREDIENTS
8 cups quick-cooking oats
1 cup oat bran
1 cup unsweetened or sweetened coconut
3/4 cup chopped or slivered almonds
1/2 cup coconut milk
1/2 cup coconut oil
1/2 cup barley malt syrup or maltose syrup
1/2 cup honey
1 teaspoon vanilla extract
1/2 cup dried cranberries

DIRECTIONS
Preheat the oven to 350 degrees F. Mix together the oats, oat bran, coconut and almonds in a large mixing bowl. Spread mixture onto two large baking sheets; spread into even layer.

Bake for 7 or 8 minutes in the preheated oven, or until lightly toasted.

While the oats are toasting, combine the coconut milk, coconut oil, vegetable oil, malt syrup and honey in a saucepan. Cook over medium heat, stirring until it comes to a boil. Boil for 2 minutes. Remove from heat, and stir in the vanilla.

Cool baked granola outside oven a few minutes, then return to the large bowl. Pour the syrup over the granola in the bowl, and stir until the dry ingredients are fully coated. Divide between the two baking sheets, and spread evenly.

Bake for 8 minutes in the preheated oven, or until toasted. Cool in the pans outside the oven. When cool, mix in dried cranberries.

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Last modified: 03/04/08