Ingredients:
4 cups rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
1 cup sliced cashews
3/4 cup vegetable oil
1/2 cup orange honey
1 1/2 cups dried figs, diced
1 cup dried pineapple, diced
1 cup dried banana, diced
1 cup dried apricot, diced
Directions:
Preheat oven to 350° F. Toss oats, nuts and and coconut in a large bowl. Combine oil and honey, then pour over nut mixture and coat evenly. Pour granola into a large baking sheet and toast in oven until a golden brown, about 45 minutes. Be sure to turn granola with a wooden spatula occasionally while cooking to brown evenly. Remove from oven and let cool, stirring while cooling. When cool, add dried fruit and store in large canning jars or any air-tight container. Makes 12 cups
Think Christmas. Since this recipe makes a lot of granola, try packing it in a cute mason jar and saving it for a holiday gift.
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Holly Michaud is a personal chef who works for The Pier, a unique waterfront restaurant in Newport, Rhode Island. She has years of experience in the kitchen cooking for celebrities on various chartered yachts.
If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1910, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.
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