2 T. olive oil
2 cups old-fashioned rolled oats
1 cup sliced almonds
1 cup sweetened flaked coconut
1/4 cup unsalted sunflower seeds
2 T. sesame seeds
3/4 cup pure maple syrup
1/3 cup firmly packed dark brown sugar
2 T. olive oil
¼ teaspoon kosher salt
1 cup dried cranberries

Preheat oven to 350 degrees Fahrenheit. Lightly oil a 9 x 13-inch baking pan. Line the bottom of the pan with parchment paper, leaving a 2-inch overhang on two sides. Spread oats, almonds, coconut, sunflower seeds, and sesame seeds on a rimmed baking sheet. Bake, stirring once, until lightly golden, 12 to 15 minutes. Decrease the oven temperature to 300 degrees Fahrenheit. Meanwhile, in a large bowl, combine the syrup, sugar, oil, and salt, stirring until the sugar dissolves. Add the toasted oat mixture and cranberries. Stir to coat. Scrape the mixture into the prepared pan, firmly pressing down in an even layer with a rubber spatula Transfer the pan to the oven and bake until golden brown and set, 25 to 30 minutes. Let cool completely on a wire rack, at least 2 hours. Grabbing the ends of the parchment, lift out the granola and slice into bars. Store in an airtight container for up to 5 days.

-The Good Neighbor Cook Book