2 c old fashion rolled oats
1/2 c sweetened shredded coconut
1/2 c sliced almonds
2 tbsp vegetable oil (I use safflower oil or I would us canola b/c they are better for you than veg.)
2 tbsp honey
1 c dried cranberries
1 large bowl
1 medium bowl
rimmed baking sheet
1. preheat oven. on large baking sheet, toss oats, coconut, and almonds. In a medium bowl, stir honey and oil together. Pour wet mixture over the dry and mix. Bake tossing occasionally, until lightly toasted.
2. Put mixture into a large bowl and stir in cranberries.
you can store up to 1 month in an air tight container.
*this recipe is from Martha Stewart Everyday Food Magazine
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