No one has been snacking on this granola more than our cold-stricken toddler–she is refusing all food but fruit and milk and is partial to these dried cranberries. I’m hopeful every time she pulls out a cranberry, some oats cling to the sides for extra sustenance.

I grew up eating cinnamon in my yogurt, so I’m enjoying this cinnamon-laced granola with a few scoops of plain whole milk yogurt (stealing my daughter’s yogurt is OK when she’s sick and can’t protest).  Try some extra shakes of cinnamon on top, it will make you happy when the winter weather does not.

Granola with Dried Cranberries, Coconut and Cinnamon

makes 10 cups

  • 6 C old-fashioned oats
  • 2 T butter, melted
  • 1/4 C canola oil
  • 2/3 C honey
  • 1/3 C maple syrup
  • 1 tsp vanilla
  • 2 T sesame seeds
  • 1 C chopped almonds
  • 1/2 C flaked coconut
  • 1 C dried cranberries
  • 1 tsp cinnamon
  • 1/2 tsp salt
  1. Preheat oven to 300. In an extra-large mixing bowl, mix the oats, butter, oil, honey, maple syrup, vanilla, sesame seeds, nuts, coconut and cranberries. Sprinkle with the cinnamon and salt and combine.
  2. Line two large rimmed baking sheets with parchment paper and lightly coat with cooking spray. Divide granola between the two sheets & spread in an even layer to corners. Bake for 15 minutes; rotate pans front to back and top to bottom.  Bake another 10 minutes then check for color. When evenly golden, remove from oven and stir granola with spatula. Cool on pan. Once completely cool, transfer to an airtight container.