Instructions

• Preheat oven to 350°F (175°C). Place an oven rack in the middle position and spray a rimmed baking sheet with non-stick spray.
• In a large bowl, combine 2 cups rolled oats, 1 cup shredded coconut, 3/4 cup slivered almonds, 1/2 cup pepitas (shelled pumpkin seeds), and 1/4 cup flax seeds. Add 1/4 teaspoon cinnamon and 1/4 teaspoon salt and stir to distribute evenly.
• In a small bowl or measuring cup, mix 2 tablespoons oil or melted butter with 3 tablespoons honey until combined.
• Pour the oil-and-honey mixture over the dry ingredients and toss thoroughly with a spatula or clean hands until everything is evenly coated.
• Spread the coated mixture in an even layer on the prepared rimmed baking sheet (do not overcrowd; aim for a single layer).
• Bake 20–25 minutes, stirring and turning the granola once after about 10–12 minutes: use a spatula to flip and re-spread the mixture so it browns evenly. Watch closely near the end so the coconut and nuts do not burn.
• Remove the baking sheet from the oven and let the granola cool completely on the sheet (it will crisp as it cools), about 20–30 minutes.
• Once cooled, transfer the granola to a bowl and stir in 1/2 cup dried cherries and 1/2 cup golden raisins (or black raisins). Store in an airtight container.