1/4 cup honey (I know that vegans don’t eat honey, but you can substitute with more maple syrup)
1/4 cup maple syrup
1/3 cup canola oil or unsweetened applesauce (I have made with both and cannot tell a difference)
1 tsp ground cinnamon
1/2 tsp salt
1 tsp pure vanilla extract
1 cup of blanched and slivered almonds put in a food processor and processed to a powder
4 cups old-fashioned oats (do not use the instant or quick oats)
1 1/2 cups dried cranberries (I use the ones that have been sweetened with fruit juice)
Preheat oven to 275 degrees F. Line a large rimmed baking pan with parchment paper.
In a large bowl, mix the honey, maple syrup, oil (or applesauce), salt, cinnamon, and vanilla until well blended. Set aside 1/2 cup of this mixture to use later. To the remaining mixture, add the almond powder and oats. Using a spoon, mix all ingredients well. Spread mixture in a single layer out onto the parchment lined baking sheet. Bake for 30 minutes.
Meanwhile, use the 1/2 cup of maple syrup mixture you set aside and add to that the 1 1/2 cups of dried cranberries. Mix together well.
After the granola has baked for 30 minutes, take the baking sheet out of the oven and add the dried cranberry mixture to it. Use a spoon to stir all of the ingredients together and then smooth granola back into a single layer. Bake an additional 40-45 minutes, stirring halfway through the cooking time. When done, cool in pan on a wire rack.