This weekend I was kind of having a “food revolution” moment, (thinking about feeding my kids as little packaged food as possible.) I wanted to make something easy and home made that my little girl could eat for breakfast. Granola seemed like a good choice, as she can have it with milk or sprinkle it over her morning yogurt. The bonus is that it keeps really well for up to two weeks and the nuts and oats will keep her full much longer than regular cereal.
I included macadamia nuts and almonds, as well as sour cherries and flaked coconut. It is lightly sweetened with both brown sugar and honey and spiced with cinnamon. And while I made it for my daughter, it is adults that have been snacking on it non stop!

4 cups oats
2 tsp cinnamon
1 tsp salt
1 cup unsweetened flaked coconut
1 cup sour dried cherries
1 cup peeled and slivered almonds
1 cup whole macadamia nuts
1/2 cup packed brown sugar
1 stick butter
1/2 cup of honey

Preheat the oven to 375. lightly toast the macadamia nuts and the almonds, about 5 minutes. Rough chop the nuts and put aside.

In a large mixing bowl, add the oats, coconut, cinnamon, salt, nuts and brown sugar. Toss gently with your hands until the ingredients are really well combined.

In a small pan or in the microwave, melt the butter and honey together. When it is syrupy, drizzle it over the oats, and spread it over a sheet pan.

Bake the granola in a 300 degree oven, stirring occasionally for about 35 minutes, or until golden brown and crispy. When you remove the granola from the oven, add the cherries and toss to combine. When the granola has cooled, store in an airtight container for up to 2 weeks.