Crunchy granola with coconut and cashews - Everything Anna

Crunchy granola with coconut and cashews

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Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 12 cupsServings

Ingredients

  • 5 cups large, flaked rolled oats
  • 1 1/2 cups sweetened shredded coconut
  • 2 cups chopped unsalted cashews or almonds
  • 1/2 cup sesame seeds
  • 1/2 cup canola oil
  • 1/2 cup honey
  • 1 teaspoon vanilla
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups dried cranberries
  • 1 cup dried cherries
  • 1/2 cup dried blueberries

Preparation

Preheat oven to 350°F. Line two 13-inch x 9-inch baking pans with parchment. Mix together oats, coconut, cashews and sesame seeds in large bowl. In small bowl, whisk together oil, honey, vanilla, cardamom, cinnamon and salt; add to oat mixture and mix well. spread onto prepared pans. Bake, stirring occasionally, until mixture turns light golden brown, 25 to 30 minutes. Remove from oven and let cool in pan 5 minutes. Add cranberries, cherries and blueberries. Granola can be stored in airtight container for 2 weeks. Makes 12 cups.