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Clementine's Fruit and Nut Granola

James Carrier
Yield Makes about 10 cups


  • 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

How to Make It

  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.

  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.

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

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