Granola

4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)

1 1/2 cups raw slivered almonds (or other nuts*)

1 teaspoon fine-grain sea salt

1/4 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 cup melted coconut oil (or olive oil)

1/2 cup + 1 tablespoon honey (or maple syrup)

3/4 teaspoon vanilla

1/2 cup chopped dried apricots (preferably the Blenheim variety)

1/4 cup chopped dried cherries (or cranberries, raisins or currants)

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.

Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 25 to 27 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.

Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.