In honor of George Washington’s birthday, here’s a Cherry Almond Granola that I  shared with Jeff and Jenn today.

Cherry Almond Granola
Makes 10 cups

Prep time: 15 minutes
Bake time: 20 minutes
Make ahead: Stores beautifully in a large airtight canister.

6 cups old-fashioned oats
1 cup shredded coconut, unsweetened
2 cups sliced almonds (can substitute pecans or other nuts)
¼ cup flax seed (or wheat germ)
½ cup vegetable oil
½ cup honey
½ cup brown sugar
1 teaspoon almond extract
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon salt
2 cups dried fruit (chopped dates, raisins, golden raisins, cherries or cranberries)

Preheat oven to 325 degrees. 

In a large bowl, mix the oats, coconut, almonds and flax. In another bowl, whisk together the oil, honey, brown sugar, almond and vanilla extracts,  spice and salt. Toss with the oat mixture; mix thoroughly.  Divide mixture between 2 large rimmed baking sheets; spread in an even layer.  Bake, stirring and tossing every 5 minutes, for 20 minutes or until golden brown.  Cool completely. Transfer to a large mixing bowl; stir in the dried fruits.  Store in an airtight container.  Serve with milk and brown sugar if desired.
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Parfait Variation:
Layer some granola in a parfait or wine glass with yogurt and chopped fresh fruit.