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Cherry Pecan Granola

There's really only one way to screw up granola: if you forget to stir it, you'll end up with scorched nuts, so set a timer and stir twice for even browning.

Yield: 12 cups Ready in 1 hours

Cuisine: AmericanMain Ingredient: Oats

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Ingredients

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Original recipe makes 12 cups

4 cupsrolled oats

3 cupsCoconut; flaked coconut

1 1/2 cupsPecans; chopped

2 teaspoonscinnamon

1 teaspooncardamom

1/2 cupcanola oil

1/2 cupHoney

1 teaspoonvanilla extract

1/2 teaspoonalmond extract

1 1/2 cupsCherries; dried

Cherry Pecan Granola Preparation

Preheat the oven to 325 degrees.

In the largest bowl you own, mix together the oats, coconut, pecans, cinnamon, and cardamom.

In a medium bowl, whisk together the oil, honey, and two extracts until very well combined. I usually use 1 1/2 tsp vanilla extract and 1 tsp almond extract.

Pour the wet ingredients over the dry ingredients and stir thoroughly, until all the oats and nuts are evenly moistened.

Divide the granola between the 2 baking sheets and spread in an even layer. Bake for a total of 30 minutes, stirring at the 10 and the 20 minute marks, or until golden brown. I usually bake a total of 45 minutes since we like it a little browner. (Granola will harden as it cools.) Stir in the cherries (craisins are less expensive) as you stir it for the last time, so they can bake for the last 10 minutes.. They will burn if put in at the beginning.

This granola isn't real chunky, but is WONDERFUL with non-fat vanilla yogurt for breakfast

Once fully cooled, store in a large ziploc and, if you have one, an airtight tin as well.

I substitute dried cranberries for the cherries, since they are less expensive; or use half of each.