Ingredients
4cupsold-fashioned rolled oats
1 ½cupsalmondsraw slivered (or other nuts)
1 ¾tspsea salt fine-grain
¼tspcinnamon
¼tspground ginger
½cupcoconut oilmelted (or olive oil)
½cuphoney(or maple syrup)
¾tspvanilla
½cupapricotschopped, dried
¼cupcherrieschopped, dried
Preparation
Preheat the oven to 350 degrees F and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 26 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown).
The granola will crisp up as it cools.
Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.
