Cherry Almond Granola

• 4 cups Rolled Oats
• 1 cup Almonds, Sliced Or Coarsely Chopped
• 1 cup Unsweetened Coconut
• 1 teaspoon Cinnamon
• 1/4 teaspoons Ground Ginger
• 1/4 cups Brown Sugar
• 1/4 cups Canola Oil
• 1/4 cups Honey
• 1/4 cups Apple Juice Or Apple Cider
• 3/4 teaspoons Salt
• 1 teaspoon Vanilla
• 1 cup Dried Cherries

1. Preheat oven to 250u0b0F.
2. Combine oats, almonds, coconut, cinnamon and ginger in a large bowl.
3. In another bowl or measuring cup, combine brown sugar, canola oil, honey, apple juice, salt and vanilla. Pour the liquid into the oat mixture while stirring to combine. Mix until liquid is evenly distributed.
4. Divide mixture between two 11x17 inch baking sheets, spreading it out so that it's even. Bake for 1 hour and 15 minutes. I usually swap the baking sheets halfway through the baking time.
5. Remove from the oven and allow to cool completely. Stir in the dried cherries. Transfer to a large airtight container. It will keep well in an airtight container at room temperature for 7-10 days.

rolled oats, almonds, unsweetened coconut, cinnamon, ubc, ubc, ubc, ubc, ubc, salt, vanilla, dried cherries

Taken from tastykitchen.com/recipes/breakfastbrunch/cherry-almond-granola/ (may not work)