This recipe is prepared with the Rachael Ray Colored Stainless Steel 10-Piece Cookware Set (K33493).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
2-3/4 cups old-fashioned rolled oats
1 cup almonds, sliced
1 cup pecans, halved
1 cup coconut, shredded
1/3 cup brown sugar
1/2 cup honey
3 oz unsalted butter
1-1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1-1/4 cups sweetened dried cranberries
Place the oven rack in the bottom of the oven and preheat to 350°F. Line a baking sheet with parchment paper. Set aside.
Combine the oats, almonds, pecans, and coconut in a large bowl. Set aside.
Combine the brown sugar, honey, butter, cinnamon, nutmeg, and vanilla in a sauce pan. Cook over medium heat until the butter is melted and the sugar is dissolved. Pour the liquid over the oat and nut mixture and stir to coat. Spread the mixture out evenly onto the prepared baking sheet.
Bake until crispy, toasted, and light golden brown, about 25-30 minutes. Stir the granola twice during the baking process to ensure even browning.
Remove the pan from the oven and add the cranberries. Toss to distribute evenly. Let the mixture cool for 15 minutes then break it into chunks. Cool completely.
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