Thanks for this recipe to one of the best bakers I know, my dad!
Ingredients
7½ dl (3 c) rolled oats
2½ dl (1 c) chopped almonds
2½ dl (1 c) pumpkin seeds
2 dl (¾ c) shredded coconut
½ dl (¼ c) muscovado dark brown sugar
½ dl (¼ c) maple syrup
½ dl (¼ c) olive oil
¾ teaspoon salt
1 Tablespoon vanilla
1 teaspoon cinnamon
Zest of one orange
2½ dl (1 c) dried cranberries
Instructions
Preheat oven to 125° C (250° F). In a large baking pan, combine the oats, nuts, seeds, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, cinnamon, vanilla, salt and orange zest. Add to the oats mixture and mix well. Bake for about 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. The granola is done when it is totally dry and crispy. Remove from oven and cool. Add the cranberries and mix until evenly distributed. Store in tightly sealed container. Keeps for about 3 weeks.