The first time I made this was after work one night and before one of my friends came over for a dance lesson. It was cooling on top of the stove and the house smelled so good. He took one look and I swear he started to salivate, so I offered him some. I filled a bag for him to take with him but he had to have a taste then and there. He stood there with a spoon, filled his palm and ate it - about 15 spoonfuls later (and I kid you not) he pulled himself away. The next time I made it the girls were over for GNO and I gave them all bags of granola to take home.....Marie finished hers before she left :) All good signs. Next up, a friend at work saw me eating it, had to taste it, fell in love and asked for the recipe. Her husband is addicted and now always asks her to ask me for recipes. I might have created a monster there. Great all by itself, in yogurt, over ice cream, with milk, I think you get the point. Any combination of dried fruits works - I never used dried figs, I just added extra cherries and cranberries.
Inspired by Sarah Chase's Open House Cookbook
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 12 cups
Ingredients
4 c old-fashioned rolled oats
2 c sweetened shredded coconut
2 c sliced almonds
3/4 c vegetable oil
1/2 c good honey
1 1/2 c small diced dried apricots
1 c small diced dried figs
1 c dried cherries
1 c dried cranberries
1 c roasted, unsalted cashews
Directions
1. Preheat the oven to 350 degrees.
2. Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 x 18 x 1 inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
3. Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries and cashews. Store the cooled granola in an airtight container.
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