4 cups rolled oats
2 cups sliced almonds
1 cup pumpkin seeds
2 cups sweetened, flaked coconut
1 stick butter
½ cup canola oil
½ cup honey
¼ cup brown sugar
¼ teaspoon salt
2 cups dried cranberries
1 cup white chocolate chips, optional
(If you'd like, you can add a teaspoon of cinnamon and a pinch of nutmeg when adding the oil to the butter.)
Preheat oven to 350ºF.
In a large mixing bowl, combine the oats, almonds, pumpkin seeds and coconut.
In a saucepan over medium heat, melt the butter. Add the oil, honey, brown sugar and salt and whisk to dissolve and combine, about 3 minutes.
Pour the butter mixture over the oat mixture; mix to fully coat the oats. (You can use a spoon, but I find that using my hands is much faster. Messy, but satisfying.)
Place the mixture in a 13x18 pan and place it in the oven. Bake for 20 minutes, then remove from oven. Stir the granola from the outer edges in, incorporating the browning edges back into itself. Bake for another 15-20 minutes, until the granola is golden brown.
Remove from oven and let cool completely. Give it a few stirs while it cools, OR, if you like clumpy granola, (I do!) let it sit and try not to nibble. After cooled, add the dried cranberries and white chocolate chips.
The granola keeps in an airtight container at room temperature for a month.