Fruit and Spice Granola
Adapted from Gourmet Magazine
Makes 10 cups

I would recommend sweetened flake coconut in this recipe rather than the unsweetened kind. It’s texture and taste work better. I use whatever combination of dried fruit I have on hand at the time I am making it. This time it was apricots, cranberries, raisins, and dates.

4 cups old-fashioned oats
1 cup coconut
1 cup sliced almonds
1 cup pecans
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 stick unsalted butter
1/2 cup honey
2 cups mixed dried fruits

Preheat oven to 300 degrees. In a large bowl, stir oats, coconut, nuts, and spices. In a small pan, melt butter and honey over low heat, stirring occasionally. Pour butter mixture over oat mixture and toss to combine well.

Spread granola evenly in 2 shallow pans and bake in upper and lower thirds of oven, stirring frequently and switching position of pans halfway through baking, until golden, about 30 minutes. Remove from oven and carefully stir in fruit. Let cool, stirring occasionally.

(Will keep in an airtight container in the refrigerator for one month.)