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Fruit and Nut Granola

Makes 20 1/2-cup servings

GRANOLA

• 4 cups old-fashioned rolled oats
• 1 cup pecan pieces
• 1 cup sliced almonds
• 3/4 cup sweetened shredded coconut
• 1 cup golden raisins
• 1 cup dried cranberries
• 1 cup dried cherries

SYRUP

• 1 cup light corn syrup
• 2 tablespoons molasses
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/2 teaspoon vanilla extract
• Pinch salt

Preheat the oven to 325 degrees. Place the old-fashioned rolled oats in a single layer on a large cookie sheet. Toast the oats in the oven for 12 minutes.

Add the pecans and the almonds to the cookie sheet, and toast for 4 minutes more. Add the shredded coconut, and toast the mixture for 4 minutes more.

In a large bowl, combine the corn syrup, molasses, cinnamon, nutmeg, allspice, vanilla and salt. Add the toasted oatmeal mixture, stirring to evenly coat the granola with the corn syrup and spice mixture.

Spray the cookie sheet with nonstick cooking spray, then top with the granola. Evenly spread the granola out on the pan. Bake in a 325-degree oven for 30 minutes, stirring every 5 minutes.

Remove the granola from the pan, and stir in the raisins, dried cranberries and cherries. Cool the granola completely before serving.

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