COCONUT ALMOND GRANOLA with FOUR FRUITS from Pattie Tierney @ Olla-Podrida
4 cups old-fashioned oats
3/4 cup whole almonds, halved
1/2 cup sweetened flaked coconut
1/2 cup sunflower, pumpkin, or flax seeds to your own taste
2/3 cup (packed) brown sugar or less to taste
1 1/2 teaspoons ground allspice
1/2 teaspoon kosher salt (optional)
1 teaspoon ground cinnamon
1 stick unsalted butter
4 tablespoons honey
1/2 cup (packed) pitted dates, each cut crosswise into thirds
1/2 cup dried apricots, cut in quarters
1/2 cup golden raisins
1/2 cup raisins or dried cranberries, blueberries or cherries
Preheat oven to 300°F. Mix first 8 ingredients in large bowl. Melt butter with honey in heavy small saucepan over low heat. Pour over granola mixture and toss well. Spread out mixture on baking sheet. Bake 20 minutes, stirring occasionally. Add dried fruits; mix to separate any clumps. Continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. Cool. Do ahead Can be made 2 weeks ahead. Store airtight at room temperature.