Sam’s Granola

Makes 8+ cups     This is so much better than what you buy at the store. You can use flavored honey (I like Pacific Honey Mango from Whole Foods) and mix up the fruit. I left out the figs the last time I made this because they didn’t look so good at the store. You can include chopped dried mango, broken banana chips or tart dark cherries too. It’s good for breakfast, or sprinkled on Greek yogurt or just as a snack.  The gem was given to me by Samantha McCargar and is adapted from a recipe by Ina Garten.



4 cups old-fashioned rolled oats

2 cups sweetened shredded coconut

2 cups sliced almonds

3/4 cup vegetable oil

1/2 cup good honey

1 -1/2 cups small diced dried apricots (good ones available from King Arthur Flour)

1 cup small diced dried figs

1 cup dried cherries

1 cup dried cranberries

1 cup roasted, unsalted cashews



Preheat the oven to 350 degrees F. 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 by 18 by 1-inch sheet pan. Bake, gently stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 30-45 minutes. Watch it closely so it doesn’t burn.

Remove the granola from the oven and allow it to cool, stirring occasionally. Once cooled, add the apricots, figs, cherries, cranberries, and cashews.

Store the granola in an airtight container.