Cranberry, Almond and Orange Granola

Preheat oven to 250ºF. 

Combine brown sugar, oats, almonds and orange zest in a large bowl.  

In another bowl or measuring cup, combine the orange juice, coconut oil, maple syrup, salt, and vanilla. Pour the liquid into the oat mixture while stirring to combine. Mix until the liquid is evenly distributed.

Divide the mixture between two 11×17 inch baking sheets, spreading it out so that it’s even. Bake for  1 hour and 15 minutes. I usually swap the baking sheets halfway through the baking time.

Remove from the oven and allow to cool completely. Stir in the dried cranberries. Transfer to a large airtight container. It will keep well in an airtight container at room temperature for 7–10 days.