4 c. old fashioned oats
2/3 c. honey
4 T butter, melted
1 tsp. vanilla extract
1 c. natural almonds, chopped
1 c. sweetened flake coconut (optional)
1/2 c. wheat germ
1 c. dried cranberries
1. Preheat oven to 350 F. Place oats in 2 jelly roll pans. Place pans on 2 oven racks, and bake oats for 18 to 20 minutes or until lightly toasted, stirring oats and rotating pans halfway between upper and lower racks halfway through baking.
2. In large bowl, stir honey, butter, vanilla, and 1/4 teaspoon salt. Stir in oats, almonds, coconut and wheat germ to coat.
3. Spray same pans with nonstick spary. Spread oat mixture evenly in pants; bake 12 to 14 minutes or until golden brown, stirring once and rotating pans between racks halfway through baking. Cool granola in pans on wire racks about 15 minutes.
4. Transfer granola to large bowl; stir in fruit. Store at room temperature in tightly sealed container up to 2 weeks.