Step 1

Preheat oven to 150 degrees celsius.

Step 2

Grease and line a 30X20cm slice tray with baking paper.

Step 3

Place the almonds into the TM bowl and press Turbo 3 times. Remove the almonds and set aside in a separate bowl.

Step 4

Add the melted coconut oil, brown sugar and honey to the TM bowl and mix for 2 minutes, Speed 2, 100 degrees.

Step 5

Scrape down the sides of the bowl and repeat for a further 2 minutes, Speed 2, 100 degrees.

Step 6

Add the salt, cinnamon, vanilla extract, almonds and rolled oats and mix for 20-30 seconds on Reverse, Speed 2.

Step 7

Place the granola mixture into the prepared tin and bake for 25-30 minutes or until lightly golden brown.

Step 8

During the cooking time, remove the mixture every 10 minutes and stir well.

Step 9

With 5 minutes cooking time remaining, add the dried cranberries and stir to combine.

Step 10

Remove the granola from the oven and set aside to cool completely. As it sets, it will harden up.

Step 11

Break the granola into clusters.

Step 12

*The granola can be kept in an airtight container at room temperature for up to 3 weeks.