1 tablespoon unsalted butter

1 18-ounce container old fashioned rolled oats

1 ½ cups sliced almonds

½ cup packed light brown sugar

2 teaspoons cinnamon

½ teaspoon kosher salt

½ cup vegetable oil

½ cup honey

½ teaspoon vanilla extract

1 cup dried sour cherries


Preheat the oven to 325ºF. Grease 2 baking trays with the butter. Combine the oats, almonds, brown sugar, cinnamon, and salt in a large bowl. Combine the oil, honey, and vanilla in a small bowl. Add honey mixture to the oat mixture and stir until the oats are evenly coated. Spread on the trays and bake, stirring once or twice, for about half an hour, or until toasted and golden brown. Switch the position of the trays half way through baking. Let cool and add the cherries.


Makes enough for several breakfasts, if you eat breakfast. Or try it any time of the day, as is or with milk or yogurt. Keeps for a week or two in a tightly sealed container in the pantry.