Granola with Olive Oil, Coconut, Cherries & Cashews

6 cups old fashioned rolled oats
1 cup cashews or (almonds, pecans, walnuts, macadamia nuts)
1 cup unsweetened large flake coconut
1 cup dried fruit (I used cherries) but you can use blueberries, dates, raisins, cranberries... etc.
1/2 cup Persian Lime Infused Olive Oil or Blood Orange Olive Oil
1/2 cup honey
1 teaspoon vanilla extract

Preheat the oven to 325 F.

Line a large rimmed baking sheet with parchment paper.

Mix the first four dried ingredients and spread out on to an even layer over the lined baking sheet.

In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid. Whisk the olive oil in with the warm honey and vanilla. It won't emulsify, but that's alright.

Even drizzle the honey-olive oil mixture over the oats on the baking sheet. Toss everything gently to coat as much of the oats with honey and olive oil as possible. Redistribute an even layer and place into the oven on the middle rack.

Every 10 minutes for about 1/2-hour, check and stir the granola, the honey and olive oil will continue to coat the remainder of the granola as you do this. When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.

Allow it to cool and store in an airtight container for up to 3 weeks.

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