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This is an unbelievably good granola! The only drawback is this will not last you for months. It is that good. The other reason is there are no added preservatives in it and no preservatives if you use home dried fruit to make it. About the fruits and nuts used, that too is changeable to suit individual preferences or food allergies. With minimal preparation, you can make 12 cups of this wonderful breakfast cereal.

1 cup unsalted roasted nuts*
4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups almonds, sliced
3/4 cup vegetable oil
1/2 cup honey
1-1/2 cups dried apricots, diced
3 cups of dried fruits**

* Use roasted cashews or walnuts, or pecans or almonds or a mixture of nuts. Just be sure to use unsalted nuts.

** Use only 1 cup from each type of dried fruit. You can use diced figs, chopped cherries, cranberries, blueberries, raisins, dried tropical fruits. The varieties are endless.

• Place the nuts in a small baking pan and move it into the oven.
• Turn the oven to 350F.
• Meanwhile toss the oats, coconut, and sliced almonds together in a large bowl.
• In a small bowl, whisk together the oil and honey.
• Add the liquids to the large bowl and stir to coat.
• Scatter the granola into a rimmed baking sheet.
• Do not line the pan with parchment paper. The lining will make it awkward to stir the granola.
• Bake for 5 minutes and then remove the pan with the walnuts. Set aside.
• Set the timer for 40 more minutes and continue baking the granola.
• Stir occasionally with a spatula.
• During the last ten minutes, stir more often. There is a tendency for the granola to brown around the perimeter of the pan. As you stir it, try to mix the browning parts into the main body.
• Remove granola from the oven and let it cool down, stirring occasionally.
• Add the dried fruits and the roasted nuts and toss.
• Let it cool completely and then store it in a glass jar with a well fitting lid.



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