Cinnamon granola

I know i just made and posted a granola recipe a couple of posts ago. But! I saw a post on Joy the Baker's website that she adapted from Martha Stewart and was in awe. She added huge raw almonds and honey! yuumm!!! I looked through my goodies cabinet and remembered that i bought cinnamon honey from the farmers market that i hadn't used it. Oh My Godnessssss. It is so amazing. This granola is out of this world. I mean, it is delicious, and its good for you. Please make this.

Adapted from Joy the Baker
http://www.joythebaker.com/blog/2011/01/toasted-almond-granola/

You'll need:
4 cups old fashioned oats
1 cup slivered raw almonds
1 cup whole raw almonds
1/2 cup sunflower seeds
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup cinnamon honey
1/4 cup brown sugar (i did not use this much, i only used about 2 tablespoons)
1 teaspoon pure vanilla extract
dried cranberries

Place a rack in the upper third and middle of the oven and preheat to 325 degrees F. Line one large or two small baking sheets with parchment paper and set aside.

Whisk together oats, whole almonds, slivered almonds, cinnamon and salt. Set aside.

In a medium saucepan, melt together butter, oil, honey and brown sugar until the sugar is dissolved and the mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat and almond mixture and toss together with a wooden spoon, ensuring that all of the oat mixture gets moistened by the sugar and oil mixture.

Spread mixture onto prepared baking sheet(s) and bake for about 25 to 30 minutes, removing from oven to stir and toss on the pan twice during baking. When time is up, Remove from the oven, let cool, add cranberries and store in an airtight container for up to two weeks.

Or! Pack it up and give it to your bff's. They'll love you forevs. Word.
smooches!
gigi