As we have often mentioned on instagram, we love cranberries. They make a fantastic ingredient to cook and bake with it, but they are just as scrumptious on their own as a snack. They are an incredible source of vitamin C and act as a detoxifying anti-bacterial for your body. We are very fortunate to have our own cranberry bogs in Nantucket that are preserved by #ackconservation. Talk about buying local! We are so proud of our conservation efforts on this tiny island.

One of the things we love to make is granola so we decided to share a recipe that adds cranberries to our traditionally recipe. This Cranberry Almond Granola is sweetened with our local honey (this one is actually a cranberry honey) and nothing else. In place of honey, you could also opt for natural maple syrup. We hope you try this one at home. Make a huge batch and freeze some to be enjoyed as a snack or a topping for yogurt or salad (to mention a few).

Ingredients

• 5 cups rolled oats (not the quick cook kind)

• 1 1/2 cups dried cranberries

• I cup desiccated coconut

• 4 tablespoons sesame seeds

• 1 cup slivered almonds

• 4 tablespoons sunflower seeds

• 4 tablespoons honey (or maple syrup)

• 3 tablespoons of coconut oil (measured when it is melted)

• A pinch of salt (and I mean a pinch)

Instructions

1. Set oven to 325 degrees.

2. Stir the oats together with the coconut oil and spread on a sheet pan lined with parchment paper

3. Bake for 30 minutes. Immediately toss with honey.

4. Place in a large bowl and toss with the remaining ingredients. Stir well

5. Place back on sheet pan and allow the granola to set. It will be very moist and sticky. Just the way we like it

You can eat this granola as a snack, as a topping for a muffin if you are baking, served with either milk or yogurt. Possibilities are many. Feel free to add mini-chocolate chips, dried blueberries or pistachios.