Sweet, Salty and Crunchy Granola

For me, finding the perfect granola in the store was like solving a Rubix cube. There was an infinity of ingredient combinations, and purchasing bag after bag was both disappointing and insanely frustrating. Bought-granola ranges from being expensive to ridiculously expensive, and all of my selections tended to be composed primarily of puffed rice, sugar, and a hefty portion of staleness.
That's lame, because granola can be a healthy edible, and happens to be one of my favorite meals (when combined with fruit and yogurt). So, to save money and mental stability, I decided to start making my own.

If you share my passion for granola, or would like to, follow this simple recipe (modified from a recipe by my culinary hero, Alton Brown):

Preheat Oven: 250 deg F

In a large bowl, combine:
3 C rolled oats
1 C walnut pieces
1/2 C sliced almonds
1 C unsweetened coconut chips

In a measuring cup, combine:
1/4 C dark brown sugar
1/4 C maple syrup
1/4 C oil (I use vegetable)
1 tsp kosher salt

And for later:
3/4 C dried cranberries

Pour the wet ingredients into the large bowl and combine.

Divide and spread the mixture into two sheet pans.

Bake for about 1 hour (until golden and crunchy). Every 15-20 minutes, remove the pans and stir the granola. Then replace the pans, alternating the pans between racks each time. This will help the granola bake evenly.

When about 15 minutes remain, sprinkle the cranberries over the granola and mix in. Return the trays to the oven for the remaining time. If you add the cranberries at the beginning, they will turn into dreadful little rocks.

Allow to cool completely, then transfer granola to an airtight container for storage.

Notes: If the granola is spread thinly over a big sheet pan, it will cook faster. That's ok, just monitor your granola and take it out of the oven early if you need to. You can always add the cranberries at the end, without cooking them.

If you don't want to use so much sugar or oil, you might try replacing the maple syrup and oil with 1/2 C unsweetened applesauce. The finished product might not be as crunchy, but it will still be tasty.