Ingredients
1
container (18 oz) old-fashioned oats (about 6 cups)
2 1/2
cups coarsely chopped pecans
2
cups sweetened flaked coconut, if desired
2/3
cup toasted wheat germ
1/4
cup sesame seed
1
cup butter, melted
1/2
cup honey
1/4
cup packed light brown sugar
2
teaspoons vanilla
1/4
teaspoon salt
1
bag (6 oz) sweetened dried cranberries
Preparation
Position 1 oven rack about 6 inches from top heating element in oven; place second oven rack about 6 inches from bottom heating element. Heat oven to 325°F. Lightly grease 2 (15x10-inch) pans with sides with shortening or cooking spray.
In large bowl, stir together oats, pecans, coconut, wheat germ and sesame seed. In medium bowl, stir together butter, honey, brown sugar, vanilla and salt. Pour over oat mixture; stir until evenly coated. Divide mixture between pans. Place 1 pan on each oven rack.
Bake 25 to 30 minutes or until toasted. Stir every 10 minutes and switch position of pans after first 15 minutes. Spread granola on waxed paper to cool completely. Add cranberries. Store in airtight container at room temperature up to 3 days, or freeze up to 6 months.
