Almond Coconut Granola

You can use this granola as a topping for the Blueberry Bonanza Bars or enjoy it on its own.

2 Tbsp. butter
2 Tbsp. honey
¼ cup light-brown sugar
1½ cups old-fashioned rolled oats
1/3 cup slivered almonds
¼ cup sweetened shredded coconut

Preheat oven to 325°F.

Melt together butter and honey in a small saucepan over low heat. Add sugar; stir until sugar has dissolved, about 2 minutes. Remove from heat. Stir in 2 Tbsp. water. Stir together oats, almonds, and coconut in a large bowl. Pour butter mixture over oat mixture; stir until combined.

Evenly spread out granola on a large rimmed baking sheet.

Bake, stirring frequently, until golden brown, 25-30 minutes. Let cool completely on sheet on a wire rack. Store in airtight container at room temperature up to 2 weeks.

Makes 2½ cups.