Cinnamon Toasted Granola

Recipe modified. Original recipe by Anna Magazine.

Granola is so easy to make that I wonder why I ever buy it. You can eat this granola as cereal or topped over a dish of plain yogurt.  The original recipe called for dried cherries and blueberries, which I am sure would be delicious.  I however didn't have any, so I omitted them here.  Feel free to mix it up though and use any of your favourite dried berries!

What you'll need

5 cups Large, flaked rolled oats

1 1/2 cups Sweetened shredded coconut

2 cups Unsalted almonds, coarsely chopped

1/2 cup Sesame seeds

1/2 cup Canola oil

1/2 cup Honey

1 tsp Vanilla

1 tsp Ground cardamom

1 tsp Ground cinnamon

1/2 tsp coarse Salt

1 1/2 cups Dried cranberries

1 1/2 cups Raisins

How to

1.  Preheat oven to 350°F. Line two 13-inch by 9-inch baking pans with parchment.

2.  Mix together oats, coconut, almonds and sesame seeds in large bowl.

3.  In small bowl, whisk together oil, honey, vanilla, cardamom, cinnamon and salt; add to oat mixture and mix well.

4.  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 for 5 minutes.

5.  Toss with cranberries and raisins.

6.  Granola can be stored in airtight container for 2 weeks. Makes 12 cups.