4 c. old-fashioned rolled oats
2 c. sweetened shredded coconut
2 c. almonds, chopped
1 c. roasted unsalted cashews
1/2 c. canola oil
1/3 c. agave nectar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1 c. dried mangoes, diced
1 c. dried cherries
1 c. dried blueberries
Preheat the oven to 350 degrees. Spray large sheet pan with nonstick cooking spray.
Toss the oats, coconut, almonds, cashews, and mangoes together in a large bowl. Whisk together the canola oil and agave. Add in the cinnamon and nutmeg to the oil mixture. Whisk till well combined. Pour agave/oil mixture over the oats and nuts. Stir till all of nuts, fruit, and oats are completely coated with the oil mixture. Pour onto a large sheet pan and spread evenly. Bake, stirring every 15 minutes until the mixture turns golden brown, about 25 to 30 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Store the cooled granola in an airtight container for up to 6 months.
Kitchen Nugget from Caryn Ross: Feel free to play with the fruits and nuts. I change this up all the time. Sometimes I use apricots and dried blueberries, or other times I use dried figs and dried cherries. I have yet to find a combination I do not enjoy!