Melt 1 cup of a mix of COCONUT OIL and light OLIVE OIL. Turn off heat, add 1 tsp. VANILLA extract and 1/4 cup MAPLE SYRUP. Stir just to combine, it won’t mix completely.
In a mixing bowl, add 6 cups of ROLLED OATS, 2 tsp. GROUND GINGER, zest of two large ORANGES, 1 tsp. GROUND CARDAMON, 1 tsp. SALT, 2 cups SLIVERED ALMONDS. Grind some BLACK PEPPER for about 15 seconds or just add a large pinch. Mix it all together, so that everything is evenly incorporated.
Add the oil mix Into the mixing bowl and stir everything to combine. Add the oat mixture to two 9×13 pans. Pop in the oven for 15 minutes. Stir and cook for 15 minutes more. At the end of the 15 minutes, remove it and toss in 1 cup of DRIED AND SWEETENED CRANBERRIES.
This granola has a soft texture and is equally salty and sweet. If you want it to be more tooth-y, after the first 30 minutes of cooking, stir it and pop it back in the oven for another 15 minutes. I do think you sacrifice some flavor when cooking it longer, but it’ll still be very tasty. If you are planning on making the crumble below – be sure to set aside 2 cups of granola sans cranberries.