A friend of mine, Jeremy, came by on his way up to Yosemite. I decided to make him some yummy granola to take with him. I asked him what kind he liked and we created some. This was inspired by an Ina Garten recipe, but customized more to Jeremy's taste, hence the name. Here's what we came up with:
Nonstick vegetable oil spray
4 cups old-fashioned rolled oats
1 cup sweetened, shredded coconut
2 cups sliced almonds, toasted in a dry pan
1 1/2 cups dried cherries, chopped
1/2 cup vegetable oil
1/4 cup honey
1/2 cup (packed) golden brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
4 teaspoons vanilla extract
Preheat the oven to 350 degrees F.
Lightly spray large baking sheet with nonstick spray. Toss the oats, coconut, almonds, and cherries together in a large bowl. Combine oil, honey, and sugar in small saucepan; bring to simmer over medium heat. Remove from heat; stir in vanilla. Pour hot liquid over oat mixture; stir well. Add the cinnamon and salt and stir with a wooden spoon until all the oats and nuts are coated with the liquids. Pour onto a sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 30 to 40 minutes.
Remove the granola from the oven and allow to cool completely. Store the cooled granola in an airtight container. It can last up to 2 weeks.
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