The Absolute Best Granola

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I love granola. Perhaps that might be obvious. :)

Over winter break, I enjoyed some delicious granola that Evan's mom made. I got the recipe + her own changes from the original. I made a batch last week with a few changes, so I could kick off 2015 with healthy breakfasts.

You guys, this recipe makes SO much granola. Like, I'll be eating it until March...

No complaints.

I love the simplicity of granola. You really can't screw it up. Throw in oats and any kind of nut, and you're good to go. My kind of recipe.

I serve this with blueberries, milk and chia seeds (coffee on the side!). I am loving it!

The Absolute Best Granola
Adapted from:  Megan's Granola

Ingredients

• 8 cups rolled oats
• 1 cup wheat germ
• 1 cup oat bran
• 1 cup flaxseed meal
• 1 cup sunflower seeds
• 1 cup chopped pecans
• 1 cup chopped walnuts
• 1 cup slivered almonds
• 1/4 cup brown sugar
• 1/4 cup agave
• 3/4 cup honey
• 1 cup coconut oil
• 1 tablespoon cinnamon
• 1 tablespoon vanilla
• 1 1/2 cups shredded unsweetened coconut
• 1 1/2 cups dried cranberries

Directions 
Preheat oven to 325 degrees. Line two large rimmed baking sheets with parchment paper or foil.

In a LARGE bowl, combine the oats through almonds. Stir to mix it up!

In a medium saucepan, combine the brown sugar through vanilla. Bring to a boil, then remove from heat and pour over oat mixture. Stir to coat evenly.

Divide granola between baking sheets. Bake for 15 minutes, stir, then bake for another 15 minutes (for a total of 30 minutes). Allow to cool on baking sheets then stir in coconut and cranberries.

Store in an airtight container.

ENJOY!