Instructions

• Preheat the oven to 350°F. Line a large rimmed baking sheet with a silicone baking mat.
• In a large bowl, combine 2 cups gluten-free quick-cooking oatmeal (not instant), 1 cup mixed nuts (walnuts, almonds, pecans, macadamia), 3/4 cup shredded unsweetened coconut, 1/2 cup dried cranberries, and 1 teaspoon ground cinnamon. Stir until evenly mixed.
• In a small bowl or small saucepan, warm 4 tablespoons honey and 3 tablespoons coconut oil until the coconut oil is melted and the honey-coconut mixture is pourable.
• Pour the honey-coconut mixture over the dry ingredients. Stir and toss until all oats, nuts, coconut, and cranberries are evenly coated.
• Spread the coated mixture onto the prepared baking sheet in an even, single layer. Press down lightly to compact the granola.
• Bake for 25–30 minutes, removing the baking sheet every 5 minutes. Each time you remove it, stir the granola and press it back into an even layer so it browns evenly.
• When the granola is golden (about 25–30 minutes total), remove the sheet from the oven and let the granola cool completely on the baking sheet; it will crisp as it cools.
• Once cooled, break into clusters if desired and store the granola in an airtight container for up to 2 weeks.