granola

3 cups old-fashioned oats
1 cup shredded unsweetened coconut
1 1/2 cup sliced almonds
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup maple syrup
1/4 cup coconut oil
1/4 cup honey
1 teaspoon vanilla

Preheat oven to 300 F. In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.