Cranberry walnut granola

We regularly make our own homemade granola for quick breakfasts... it's easy to make and tastes way better than the store-bought stuff.  This is my go-to recipe, but it's easy to adapt if it doesn't suit your taste or if you don't have all these ingredients on hand:

5 cups rolled oats

2 cups chopped walnuts

1 cup chopped pecans

2 cups unsweetened shredded coconut

1/2 teaspoon ground cinnamon

salt to taste

1 cup coconut oil

1 cup agave nectar

1 teaspoon vanilla

1 cup dried cranberries

Preheat the oven to 325 degrees.

In a large bowl stir together the oats, nuts, coconut, cinnamon, and salt.

In a small pan over medium heat melt coconut oil and agave together. Remove from heat and add vanilla. Pour over oat mixture and stir to coat evenly.

Spread in an even layer on one or two cookie sheets (depending on their size). Bake for 30 minutes, stirring once halfway through, or until nuts are toasted and granola is golden. Remove from oven and add cranberries.

Let cool completely before storing in jars or plastic zipper bag. Store at room temperature for up to two weeks.

The walnuts or pecans are easily substituted with chopped almonds, macadamia nuts, or pepitas. I've used olive or canola oil instead of coconut oil, or honey instead of agave nectar. The vanilla is optional...almond extract is also good. Dried cherries are beltacular (head nod to "Two Weeks Notice") in place of cranberries. I love eating mine with coconut milk, but it's also delicious served with Greek yogurt and fresh fruit!

--Karen & Kelly