- 4 cups old-fashioned rolled oats
- 2 cups sweetened shredded coconut
- 2 cups sliced almonds
- 3/4 cup vegetable oil
- 1/2 cup good honey
- 1 1/2 cups small diced dried apricots
- 1 cup small diced dried figs
- 1 cup dried cherries
- 1 cup dried cranberries
- 1 cup roasted, unsalted cashews
DirectionsWatch how to make this recipe
Preheat the oven to 350 degrees F.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by 1-inch sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
Inspired by Sarah Chase's Open House Cookbook