My husband loves granola. I mean LOVES granola. I buy it every week at the store and it is always the same flavor but he never gets tired of it! Well lately we have been trying to be more frugal and creative with how we grocery shop so I am trying to make most of our staple foods at home rather than buy them. Now I don't plan on making homemade tortilla chips every week but there are a few things such as bread and snack foods that I can whip and have on hand in our pantry.

This granola took me 20 minutes to make and tastes delicious. It's very crunchy (which we prefer) and lightly sweetened so you don't feel guilty eating it. Try it with milk or a big bowl of fresh yogurt or kefir and you have yourself a yummy snack. Enjoy!

Cranberry Almond Granola

• 1/2 cup honey
  
• 1/2 cup maple syrup
• 1/4 cup orange juice
• 3 TBSP unsalted butter
• 1 tsp almond extract
• 4 cups old-fashioned rolled oats
• 3/4 cups unsweetened shredded coconut
• 1 cup sliced almonds
• 1 tsp sea salt
• 1 cup dried cranberries

Heat the oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

Combine the honey, maple syrup, orange juice, butter and almond extract in a saucepan. Bring to a boil over medium heat, being careful not to let the mixture boil over. Then reduce the heat and simmer for about 5 minutes, stirring often, until the mixture thickens slightly.

Mix the oats, coconut, almonds and salt in a large bowl. Pour the hot honey mixture over the oat mixture, stir to coat thoroughly and spread evenly on the baking sheet.

Bake for 14 minutes, stirring occasionally. Add the cranberries and bake for another 15 to 18 minutes, stirring occasionally, until golden brown. Remove the granola from the oven and let it cool completely. (It will get crispy as it cools)

The granola keeps in an airtight container at room temperature for up to 2 weeks.

Makes about 7 cups.