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Clementine’s Fruit and Nut Granola

Makes about 10 cups

Clementine’s Fruit and Nut Granola

James Carrier
 6 cups regular rolled oats
 2 cups almonds
 1 teaspoon ground cinnamon
 1 cup honey
 3/4 cup canola oil
 1 tablespoon vanilla
 2/3 cup dried sour cherries
 2/3 cup dried cranberries
 2/3 cup slivered dried apricots
Step 1

In a large bowl, mix oats, almonds, and cinnamon. In a smaller bowl, whisk together honey, oil, and vanilla. Stir honey mixture into oat mixture until well blended. Spread mixture in a lightly oiled 12- by 15-inch baking pan.

Step 2

Bake in a 350° regular or 325° convection oven until golden brown, 20 to 25 minutes. With a wide metal spatula, stir granola, scraping sides and bottom of pan. Reduce heat to 225° and continue to bake 1 hour, stirring several times. Let cool completely in pan, then scrape into an airtight container.

Step 3

In a smaller airtight container, combine cherries, cranberries, and apricots.

Step 4

Store fruit and granola at room temperature up to two weeks. Add dried fruit when serving.

Nutrition Facts

Servings 0